{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,4]],"date-time":"2026-05-04T14:32:26Z","timestamp":1777905146535,"version":"3.51.4"},"reference-count":246,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2021,1,25]],"date-time":"2021-01-25T00:00:00Z","timestamp":1611532800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Processes"],"abstract":"<jats:p>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\u2019s 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\u2019 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.<\/jats:p>","DOI":"10.3390\/pr9020223","type":"journal-article","created":{"date-parts":[[2021,1,25]],"date-time":"2021-01-25T12:28:31Z","timestamp":1611577711000},"page":"223","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":55,"title":["Apple Fermented Products: An Overview of Technology, Properties and Health Effects"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0595-6805","authenticated-orcid":false,"given":"Raquel P. F.","family":"Guin\u00e9","sequence":"first","affiliation":[{"name":"CERNAS Research Centre, Department of Food Industry, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9186-0975","authenticated-orcid":false,"given":"Maria Jo\u00e3o","family":"Barroca","sequence":"additional","affiliation":[{"name":"Molecular Physical-Chemistry R&amp;D Unit, Department of Chemistry, University of Coimbra, 3004-535 Coimbra, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0477-8659","authenticated-orcid":false,"given":"Teodora Emilia","family":"Coldea","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3706-1280","authenticated-orcid":false,"given":"Elena","family":"Bartkiene","sequence":"additional","affiliation":[{"name":"Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes str. 18, LT-47181 Kaunas, Lithuania"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0267-3252","authenticated-orcid":false,"given":"Of\u00e9lia","family":"Anjos","sequence":"additional","affiliation":[{"name":"School of Agriculture, Polytechnic Institute of Castelo Branco, 6001-909 Castelo Branco, Portugal"},{"name":"Forest Research Centre, School of Agriculture, University of Lisbon, 1349-017 Lisbon, Portugal"},{"name":"Spectroscopy and Chromatography Laboratory, Centro de Biotecnologia de Plantas da Beira Interior, 6001-909 Castelo Branco, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2021,1,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"107354","DOI":"10.1016\/j.foodcont.2020.107354","article-title":"Occurrence and co-occurrence of mycotoxins in apple and apple products from China","volume":"118","author":"Li","year":"2020","journal-title":"Food Control."},{"key":"ref_2","first-page":"1","article-title":"A high-quality apple genome assembly reveals the association of a retrotransposon and red fruit colour","volume":"10","author":"Zhang","year":"2019","journal-title":"Nat. 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