Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures

[Display omitted] •Popsicle was manufactured with cheese whey and concentrated watermelon juice.•Three different temperatures were tested in the range 45–65 °C.•Concentration temperature decreased the contents of lycopene and citrulline.•The concentration of watermelon juice at 65 °C had a positive...

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Bibliographic Details
Published in:	Food chemistry Vol. 255; pp. 58 - 66
Main Authors:	Martins, Carolina P.C., Ferreira, Marcus Vinicius S., Esmerino, Erick A., Moraes, Jeremias, Pimentel, Tatiana C., Rocha, Ramon S., Freitas, Mônica Q., Santos, Jânio S., Ranadheera, C. Senaka, Rosa, Lana S., Teodoro, Anderson J., Mathias, Simone P., Silva, Márcia C., Raices, Renata S.L., Couto, Silvia R.M., Granato, Daniel, Cruz, Adriano G.
Format:	Journal Article
Language:	English
Published:	England Elsevier Ltd 30-07-2018
Subjects:	Antioxidants - analysis Beverages Bioactive compounds Carotenoids - analysis Chemical Phenomena Citrulline - analysis Citrullus - chemistry Citrullus lanatus Color Frozen Foods - analysis Organoleptic properties Phenols - analysis Popsicle Principal component analysis Sensation Temperature Volatile Organic Compounds - analysis Whey Popsicle Whey Bioactive compounds Citrullus lanatus Organoleptic properties Principal component analysis
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Summary:	[Display omitted] •Popsicle was manufactured with cheese whey and concentrated watermelon juice.•Three different temperatures were tested in the range 45–65 °C.•Concentration temperature decreased the contents of lycopene and citrulline.•The concentration of watermelon juice at 65 °C had a positive effect on the antioxidant capacity. The effects of the concentration of watermelon juice at different temperatures (45, 55, or 65 °C) on the physicochemical and sensory characteristics, antioxidant capacity, and volatile organic compounds (VOCs) of whey-based popsicles were investigated. Total phenolic content, lycopene, citrulline, VOCs, melting rate, instrumental colour, antioxidant capacity, and the sensory characteristics (hedonic test and free listing) were determined. The temperature led to a significant decrease in bioactive compounds (total phenolics, lycopene, and citrulline). The popsicle manufactured with reconstituted watermelon juice concentrated to 60 °Brix at 65 °C presented higher antioxidant capacity and was characterized by the presence of alcohols, aldehydes and ketones and presented a similar acceptance to the untreated popsicle (except for flavour). It is possible to combine whey and concentrated watermelon juice for the manufacture of bioactive-rich popsicles, using the concentration temperature of 65 °C as a suitable processing condition for potential industrial applications.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0308-8146 1873-7072
DOI:	10.1016/j.foodchem.2018.02.044