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The demand for higher quality and freshness in fruit juices with absence of additives and preservatives has encouraged the use of ultrasound technology in juice processing. Thermosonication is a novel and good alternative technique to replace the conventional heat treatment process. It has potential in enhancing quality and safety of the fruit juices. It is more energy-efficient than conventional thermal technology. It is also more efficient, safe and reliable than ultrasound application alone by itself to achieve the limit of food-borne pathogens destruction. This review covers the effects of ultrasound-heat combined application on fruit juices quality and safety aspects.