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Food Chem

Title:		"Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures"
Author(s):		Martins CPC; Ferreira MVS; Esmerino EA; Moraes J; Pimentel TC; Rocha RS; Freitas MQ; Santos JS; Ranadheera CS; Rosa LS; Teodoro AJ; Mathias SP; Silva MC; Raices RSL; Couto SRM; Granato D; Cruz AG;
Address:		"Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), Seropedica, 23890-000 Rio de Janeiro, Brazil. Universidade Federal Fluminense (UFF), Faculdade de Veterinaria, 24230-340 Niteroi, Brazil. Instituto Federal de Educacao, Ciencia e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil. Instituto Federal do Parana (IFPR), Paranavai, Parana 87703-536, Brazil. State University of Ponta Grossa (UEPG), Department of Food Engineering, 84030-900 Ponta Grossa, Brazil. The University of Melbourne, Faculty of Veterinary & Agricultural Sciences, School of Agriculture & Food, Melbourne, VIC 3010, Australia. Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Escola de Nutricao, 22290180 Rio de Janeiro, Brazil. Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Nutricao Josue de Castro (INJC), 21941-902 Rio de Janeiro, Brazil. Instituto Federal de Educacao, Ciencia e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil. Electronic address: food@globo.com"
Journal Title:		Food Chem
Year:		2018
Volume:		20180209
Issue:
Page Number:		58 - 66
DOI:		10.1016/j.foodchem.2018.02.044
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The effects of the concentration of watermelon juice at different temperatures (45, 55, or 65?ª+ degrees 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?ª+ degrees Brix at 65?ª+ degrees 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?ª+ degrees C as a suitable processing condition for potential industrial applications"
Keywords:		Antioxidants/analysis Beverages Carotenoids/analysis Chemical Phenomena Citrulline/analysis Citrullus/*chemistry Color Frozen Foods/*analysis Lycopene Phenols/analysis *Sensation Temperature Volatile Organic Compounds/analysis *Whey Bioactive compounds Ci;
Notes:		"MedlineMartins, Carolina P C Ferreira, Marcus Vinicius S Esmerino, Erick A Moraes, Jeremias Pimentel, Tatiana C Rocha, Ramon S Freitas, Monica Q Santos, Janio S Ranadheera, C Senaka Rosa, Lana S Teodoro, Anderson J Mathias, Simone P Silva, Marcia C Raices, Renata S L Couto, Silvia R M Granato, Daniel Cruz, Adriano G eng England 2018/03/25 Food Chem. 2018 Jul 30; 255:58-66. doi: 10.1016/j.foodchem.2018.02.044. Epub 2018 Feb 9"