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Functional beverages market requires conservation methods where bioactive compounds could persist for their bioavailability. The aim of this work was determined the extraction yield, antioxidant capacity and bioaccessibility of a cactus pear (Opuntia ficus-indica) juice blended using different solvent to extraction after pasteurization (PAST) or thermoultrasonication (TUS) treatment. The best properties were exhibited by TUS juice, showing 575.8 ± 11.1 mg GAE·L-1 for total phenolic, and 392.78 ± 4.1 mg BE·L-1 for pigment content. Which resulted in a greater antioxidant activity bioaccessible (87% DPPH; 38% ABTS). The highest antioxidant activity was found in the TUS methanolic extraction, exhibiting higher bioaccessibility than the juice (78% ABTS; 179% DPPH). It can be concluded that thermoultrasonication and methanolic extraction of a cactus pear juice blend allows a higher amount of antioxidant compounds to be bioavailable. [ABSTRACT FROM AUTHOR]