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. info:eu-repo/semantics/publishedVersion
