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Apple fermented products: an overview of technology, properties and health effects

2021Journal article Open access
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dc.contributor.authorGuiné, Raquel P.F.
dc.contributor.authorBarroca, Maria João
dc.contributor.authorColdea, Teodora Emilia
dc.contributor.authorBartkiene, Elena
dc.contributor.authorAnjos, O.
dc.date.accessioned2021-05-31T12:09:51Z
dc.date.available2021-05-31T12:09:51Z
dc.date.issued2021
dc.description.abstractAs 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/pr9020223pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/7562
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectApple pomacept_PT
dc.subjectCiderpt_PT
dc.subjectVinegarpt_PT
dc.subjectProbiotic beveragept_PT
dc.subjectSpiritpt_PT
dc.subjectAlcoholic fermentationpt_PT
dc.subjectMalolactic fermentationpt_PT
dc.subjectAcetic fermentationpt_PT
dc.titleApple fermented products: an overview of technology, properties and health effectspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue2pt_PT
oaire.citation.startPage223pt_PT
oaire.citation.titleProcessespt_PT
oaire.citation.volume9pt_PT
person.familyNamede Pinho Ferreira Guiné
person.familyNameAnjos
person.givenNameRaquel
person.givenNameOfélia
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.ciencia-idC21D-D8C7-3037
person.identifier.orcid0000-0003-0595-6805
person.identifier.orcid0000-0003-0267-3252
person.identifier.ridG-2808-2012
person.identifier.scopus-author-id6603138390
person.identifier.scopus-author-id23395659700
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationfed7d7f2-e10b-4281-af4d-11aa6f942e26
relation.isAuthorOfPublicationdf9191ae-0bbb-4bb8-bbdc-0f79c7365876
relation.isAuthorOfPublication.latestForDiscoverydf9191ae-0bbb-4bb8-bbdc-0f79c7365876

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