The quality of juices is defined by their physical, enzymatic, microbiological, and sensory stability. Many studies have evaluated the use of ultrasound as an alternative for processing fruit and vegetable juices, taking advantage of the physical and chemical effects resulting from the use of this technology. Ultrasound can improve the juice consistency (apparent viscosity), color, cloudiness stability, and sensory acceptance, as well as enhancing the microbial and enzymatic stability and the biocompounds stability. The changes in microscopic structure, the consequent changes in composition, and the relative magnitude of the coexistent forces in the system influence the obtained properties and stability. Therefore, the combination of several factors makes each ultrasound process and its corresponding final effects on a juice a particular case, which makes this technology interesting and promising.