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The aim of this study is to investigate the change in microbiological, physicochemical and sensory properties of freshly-squeezed pomegranate juice using ultrasound and/or natamycin as an alternative to pasteurization. Samples were pasteurized (80 ℃, 2 min), sonicated (60 % amplitude, 26 KHz, 80 W, 5 min), treated with natamycin (12.5 ppm) and stored at 4 ℃ for one month. Pasteurized pomegranate juice was not significantly changed in terms of pH, Brix, titratable acidity and total phenolic (μgdoi:10.3136/fstr.25.341 fatcat:kyihokcll5adra2qjezl3zk5hy