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Overheating is still a major problem in the use of conventional heating for milk and various dairy products, because it leads to the lowering of quality and sensory and nutritional values. Microwave (MW) heating has been credited with providing superior‐quality dairy‐based products with extended shelf‐life, representing a good alternative to conventional heat treatment. The main drawback of MW heating refers to nonuniform temperature distribution, resulting in hot and cold spots mainly in solid and semisolid products; however, MW heating has been shown to be suitable for liquid foods, especially in a continuous fluid system. This review aims to describe the main factors and parameters necessary for the application of MW heating technology for dairy processing, considering the theoretical fundamentals and its effects on quality and safety aspects of milk and dairy products. MW heating has demonstrated great ability for the destruction of pathogenic/spoilage microorganisms and their spores, and also inactivation of enzymes, thereby preserving fresh characteristics of dairy products.

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.

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