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The thermosonication treatment is useful in acting against thermo-resistant enzymes where it is difficult to denature by thermal treatment alone. The combination of ultrasound and mild heat treatment is also known as thermosonication. The combination of low frequency ultrasound with mild heat can help in reducing processing temperature and time by 16 and 55%, respectively, minimising the negative effects on fruit juices quality and makes the processing more economically feasible. In juice extraction, ultrasound can produce greater yields of juice, reduce time of juice extraction because of heat and mass transfer enhancement, and save extraction energy via facilitating extraction at medium temperature levels. Ultrasound is well known for its use in inactivating food spoilage, yeast, and pathogenic microorganisms. The fruit is widely used in anticancer folk therapies in North, Central, and South America, and Southeast Asia. Soursop pulp is white and juicy and has a delightful sour-sweet aroma with a yogurt-like taste, in addition to containing annonaceous acetogenins, which are prostate cancer chemo-preventive compounds. The pink-fleshed pomelo is slightly sweeter and more nutritious than other pomelos because of its darker pigment. In addition to being good for the digestive system, pomelo can aid in weight loss process because the fat burning enzyme in pomelo can help to absorb and reduce starch and sugar in the body. The high vitamin C content of the pink-fleshed pomelo helps to strengthen and maintain elasticity of arteries. It is also rich in carotene, which can protect against lung and oral cavity cancers.

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The pink-fleshed guava contains lycopene, which can prevent skin damage from ultraviolet rays and offers protection from prostate cancer.

Preserving pink-fleshed guava, pink-fleshed pomelo, and soursop fruits in the form of juice concentrates is useful, as these three fruits are excellent in terms of fighting cancer and are claimed as cancer therapy fruits. Thermosonicated extraction of tropical fruit juice can improve its juice yield, ascorbic acid content, and total soluble solids content. Direct thermosonication method at 10% amplitude, 55 вЊ for 2 to 10 min was more suitable for soursop juice. Results showed that the best extraction method for guava and pomelo juices were within indirect thermosonication method of 1 kW, 55 вЊ and 30 min, and 2.5 kW, 54 вЊ and 23 min, respectively. Main effects, 3D, or 4D plots for each response were developed based on factors that influenced the response.

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Improvised models of juice yield, ascorbic acid, and total soluble solids responses were generated by eliminating insignificant model terms of the factors in full quadratic model using backward eliminating procedure.

Juice from pink-fleshed guava, pink-fleshed pomelo, and soursop was extracted using direct and indirect thermosonication methods by varying intensity, time, and temperature, and compared to those extracted using water bath incubation. Extraction of tropical fruit juice using simple, efficient, and environmentally friendly technologies is gaining importance to produce high quality juices.

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