## 1 Introduction  
_Opuntia_ ssp. is the primary genus of the Cactaceae family, which comprises nearly 1500 species worldwide [1]. Of these, _Opuntia macrohiza_, commonly called red prickly pear, is approximately 2-5 m in height, producing green clades with numerous long spines and crimson, red-purple fruit. The plant is extensively distributed, originating from Mexico and various regions, including South America and the Mediterranean basin. Recent research has indicated that a mature _O. macrohiza_ (OM) fruit contains a significant amount of dietary fiber, organic acids, minerals, phenolic compounds, and carbohydrates [2]. The juice of OM fruit exhibited favorable technological attributes, including a low pH value (3.6-3.8) and total soluble solids (about 10.5 \({}^{\circ}\)Brix), alongside elevated viscosity (approximately 58 mPa\(\cdot\)s at 20 \({}^{\circ}\)C) [3]. The slightly lower pH value renders OM fruits a viable alternative to _Opuntia_ _ficus-indica_ fruits for organoleptic properties and microbiological deterioration; nonetheless, the juice production is minimal. OM fruit peels have demonstrated a variety of biological properties, including antioxidant, antifungal, and antimicrobial properties. In general, these fruits have shown the potential to be novel ingredients for food applications due to their non-toxicity and health benefits [4]. In this context, _Opuntia_ spp. appears to be one of the most suitable raw materials for the production of dietary supplements, as they are widely recognized for their numerous health benefits, including the prevention of cardiovascular disease, cancer, and diabetes, as well as the inhibition of inflammation and viral infections [5; 6]. These advantages are principally attributable to the substantial quantities of nutrients, including phenolic compounds, polysaccharides, vitamins, minerals, and betalains [5]. Moreover, the betalains in these fruits and their peels, which are responsible for their color, are widely used as a red colorant in foods [3]. Betalain pigments can also enhance the body's redox equilibrium and diminish lipid oxidation through their antioxidant properties that scavenge free radicals. This also provides health benefits as they are hepatotoxicity and regulate gene expression [7; 8; 9]. In recent years, there has been an increasing trend toward using sustainable methods to mitigate their environmental footprint [10]. Consequently, green extraction techniques are being utilized with growing frequency [11]. Ultrasonication induces negative pressure within the liquid medium, resulting in acoustic cavitation, which emerges as bubbles due to the inability of gases to remain dissolved under such conditions [12]. There are two operating ultrasound systems, the ultrasound bath and the ultrasound probe. Between them, the probe system is more convenient in the extraction sectors [13]. The probe system provides increased energy intensity over a reduced surface area, specifically at the tip of the ultrasound probe. Consequently, it can reduce energy dissipation, thereby improving the efficacy of ultrasonic treatment in the extraction process [13; 14]. Moreover, in the probe system, the energy imparted is targeted on a designated sample area, resulting in a more effective cavitation effect [15]. Several studies explored the recovery of _Opuntia_ spp. with the use of ultrasonication baths. [PERSON] et al. [16] investigated the valorization of _O. focus-indica_ and its nucilage, whereas [PERSON] et al. [17] recovered bioactive compounds from _O. engelmanii_ Valencia peels. [PERSON] et al. [18] isolated betalains from hydroethanolic _O. dillenii_ extract as food colorants. Given the nutritional importance of OM, its potential benefits, its significant applications in the food and pharmaceutical industries, and the scarcity of studies using ultrasonication probe-assisted extraction (UPAE), the main objective of this study was to investigate the use of the specific extraction technique.