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

Abstract

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

Importance of Bioactive Substances in Sheep’s Milk in Human Health

“…Then, by selecting the appropriate keywords, the following scientific databases were searched: Web of Science, Science Direct, Scopus and PubMed. For each of the read publications, certain principles were established for their inclusion in this review [ 16 , 17 ]. The most up-to-date scientific articles and those that best suited the issues of the review were selected.…”

“…At the initial stage of preparing this review, similarly to Guiné et al (2020) and Guiné et al (2021), the topic to be addressed was selected [16,17]. After searching available literature, it was concluded that there is a need to gather in a review article up-to-date information on the importance of sheep's milk bioactive substances on human health, which is scattered around the scientific literature.…”

Mineral Composition of Lentils: Physiological Functions, Antinutritional Effects, and Bioavailability Enhancement

“…en, after selecting suitable keywords, the review was structured into different sections as follows [12][13][14]:…”

Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review

“…Fermentation for 8 days at 20°C resulted in the drop of the bacterial count below the detection limit, making the fermented juice safe to drink. Moreover, LAB-fermented products, like cider obtained from the fermentation of apple juice, have a high content of acids, resulting in pH decrease, which prevents the growth of patogenic bacteria [Guiné et al, 2021]. Contrary, the study with cauliflower subjected to the spontaneous fermentation and spiked with Listeria monocytogenes and Salmonella typhimurium showed that LAB were not able to compete with pathogenic bacteria present in the cauliflower until the end of fermentation [Paramithiotis et al, 2012].…”