Characterization of Juice Extracted from Ultrasonic-Treated Red Pitaya Flesh

Red pitaya is a tropical fruit rich in phytonutrients essential for human health. The savored either through its processed products or raw consumption. This study aimed to assess the physicochemical properties of red juice extracted from ultrasonic-pretreated flesh. flesh was cut into cubes and subjected different durations (20, 40, 60 min) ultrasonic treatment. total soluble solids, pH, titratable acidity were unaffected by pretreatment durations. Compared with non-ultrasonic pretreated sample, levels organic acids, phenolics, anthocyanins increased (p < 0.05) following min pretreatment. duration sonication influenced antioxidant activity juice. pilot shows that using ultrasound enhances quality