Inactivation of Saccharomyces cerevisiae in pineapple, grape and cranberry juices under pulsed and continuous thermo-sonication treatments

► The inactivation of Saccharomyces cerevisiae was studied after thermo-sonication. ► Pineapple, cranberry and grape juice were tested as media of treatment. ► Continuous treatment was more effective than pulsed thermo-sonication. ► Modified Gompertz equation showed the best fit for microbial inactivation data. ► pH and color of juice changed significantly after thermo-sonication.