Standalone and sequential ultrasound (US) and ozone (OZ) processes were applied to cashew apple juice. An unsupervised method, by principal component analysis (PCA), was used to understand the effect of the non-thermal treatments on the cashew apple composition. The US processing (373 W/cm2; 10 min; 40 °C) promoted the highest peroxidase inactivation and increased the flavonoid content and antioxidant activity (DPPH ABTS and FRAP methods). The ozone processing (0.24 mg O3/mL) increased total phenolic compounds (TPC). Sequential processing was carried out by applying both of the processes, using the best processing conditions for US and OZ. Sequential processing resulted in the higher retention of yellow flavonoids than in the control and single processing. However, the effect of sequential US and OZ processing can be deleterious to vitamin C and TPC after 30 days of cold storage while maintaining the flavonoids of the cashew apple juice. Furthermore, the synergy between US and OZ reduced native microbiota counts, suggesting a microbiologically safe juice. Further studies on the mechanism of bioactive compound degradation might be helpful for product quality modulation.

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ResumoNew consumption trends have lead to a consumer's approach to healthier and more convenient foods and beverages. Food products claiming a functional properties towards promoting health are eagerly accepted by consumers and likely to result in a decrease in mortality and improving the quality of life of the population. An example is the cashew-apple, a fruit rich in antioxidant compounds, such as ascorbic acid, carotenoids and polyphenols, extensively reported in the prevention of diverse types of cancer. In this way, new functional beverages based on fruit juices and others foods, as the yacon -a tuberous root that has a high content of fructooligosaccharides with prebiotic properties -are becoming popular due to their health promoting attributes. Considering that the thermal processing should ensure microbiological stability of the products, the objective of this work was to evaluate the effect of heat treatment on the inactivation of spoilage and pathogenic microorganisms during the storage of a prebiotic beverage, composed by cashew-apple and yacon. The beverage was formulated, pasteurized (90°C for 60 s.) and then stored under refrigeration at 4 °C (± 1.5 °C). The analysis of filamentous fungi and yeasts, fecal coliforms, E. coli, and Salmonella spp. were performed

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