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

•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.