TY - JOUR
T1 - Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures
AU - Martins, Carolina P.C.
AU - Ferreira, Marcus Vinicius S.
AU - Esmerino, Erick A.
AU - Moraes, Jeremias
AU - Pimentel, Tatiana C.
AU - Rocha, Ramon S.
AU - Freitas, Mônica Q.
AU - Santos, Jânio S.
AU - Ranadheera, C. Senaka
AU - Rosa, Lana S.
AU - Teodoro, Anderson J.
AU - Mathias, Simone P.
AU - Silva, Márcia C.
AU - Raices, Renata S.L.
AU - Couto, Silvia R.M.
AU - Granato, Daniel
AU - Cruz, Adriano G.
N1 - Publisher Copyright:
© 2018 Elsevier Ltd
PY - 2018/7/30
Y1 - 2018/7/30
N2 - 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.
AB - 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.
KW - Bioactive compounds
KW - Citrullus lanatus
KW - Organoleptic properties
KW - Popsicle
KW - Principal component analysis
KW - Whey
UR - http://www.scopus.com/inward/record.url?scp=85042131761&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2018.02.044
DO - 10.1016/j.foodchem.2018.02.044
M3 - Article
C2 - 29571498
AN - SCOPUS:85042131761
SN - 0308-8146
VL - 255
SP - 58
EP - 66
JO - Food Chemistry
JF - Food Chemistry
ER -