Apple Fermented Products: An Overview of Technology, Properties and Health Effects
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10316/105407 https://doi.org/10.3390/pr9020223 |
Resumo: | 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. |
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Apple Fermented Products: An Overview of Technology, Properties and Health Effectsapple pomacecidervinegarprobiotic beveragespiritalcoholic fermentationmalolactic fermentationacetic fermentationAs 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.MDPI2021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://hdl.handle.net/10316/105407http://hdl.handle.net/10316/105407https://doi.org/10.3390/pr9020223eng2227-9717Guiné, Raquel P. F.Barroca, Maria JoãoColdea, Teodora EmiliaBartkiene, ElenaAnjos, Oféliainfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-02-27T09:31:46Zoai:estudogeral.uc.pt:10316/105407Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T21:21:58.920377Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Apple Fermented Products: An Overview of Technology, Properties and Health Effects |
title |
Apple Fermented Products: An Overview of Technology, Properties and Health Effects |
spellingShingle |
Apple Fermented Products: An Overview of Technology, Properties and Health Effects Guiné, Raquel P. F. apple pomace cider vinegar probiotic beverage spirit alcoholic fermentation malolactic fermentation acetic fermentation |
title_short |
Apple Fermented Products: An Overview of Technology, Properties and Health Effects |
title_full |
Apple Fermented Products: An Overview of Technology, Properties and Health Effects |
title_fullStr |
Apple Fermented Products: An Overview of Technology, Properties and Health Effects |
title_full_unstemmed |
Apple Fermented Products: An Overview of Technology, Properties and Health Effects |
title_sort |
Apple Fermented Products: An Overview of Technology, Properties and Health Effects |
author |
Guiné, Raquel P. F. |
author_facet |
Guiné, Raquel P. F. Barroca, Maria João Coldea, Teodora Emilia Bartkiene, Elena Anjos, Ofélia |
author_role |
author |
author2 |
Barroca, Maria João Coldea, Teodora Emilia Bartkiene, Elena Anjos, Ofélia |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Guiné, Raquel P. F. Barroca, Maria João Coldea, Teodora Emilia Bartkiene, Elena Anjos, Ofélia |
dc.subject.por.fl_str_mv |
apple pomace cider vinegar probiotic beverage spirit alcoholic fermentation malolactic fermentation acetic fermentation |
topic |
apple pomace cider vinegar probiotic beverage spirit alcoholic fermentation malolactic fermentation acetic fermentation |
description |
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. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10316/105407 http://hdl.handle.net/10316/105407 https://doi.org/10.3390/pr9020223 |
url |
http://hdl.handle.net/10316/105407 https://doi.org/10.3390/pr9020223 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
2227-9717 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799134110155800576 |