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Incorporation of strawberry press cake into the tomato juice resulted in higher polyphenolic and anthocyanin content and increased antioxidant capacity. Thermosonication for 5min at 60 degrees C at either 35 or 130kHz resulted in higher microbial inactivation when compared to thermal pasteurisation at 80 degrees C for 1min. In addition, thermosonication allowed increased retention of colour attributes as well as polyphenol, lycopene, anthocyanin, and antioxidant capacity retention when compared to thermal treatment. For example, the total anthocyanin content decreased from 1.08 +/- 0.04mg/100mL before processing to 0.92 +/- 0.01mg/100mL after thermal pasteurisation but the difference was not significant when compared with the thermosonicated juice (1.06 +/- 0.03mg/100mL). 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