Apple Fermented Products: An Overview of Technology, Properties and Health Effects

As an easily adapted culture, with overloaded production in some parts of the globe, apples and their by-products are being redirected to pharmaceutical, canning beverages industries, both alcoholic non-alcoholic. Fermentation is generally considered increase bioavailability bioactive compounds found apple, by impacting, through a high degree changes, product’s properties, including composition health-promoting attributes, as well sensory profile. Probiotic apple vinegar safe healthy products consumers. Recently, contributions human health, vivo vitro studies, non-alcoholic fermented apple-based have been described. This review highlighted advances process optimization considering vinegar, cider, pomace, probiotic spirits’ technologies. The different processing impacts on physical-chemical, nutritional profiles these also presented. Additionally, harmful effects toxic strategies limit content cider spirits illustrated. New trends applicability tangential industries summarized.