Effect of Apple Quality, Yeast Strains and Use of Antimicrobial Additives on Cider Production
with Therapeutic Potential
Mujahid Hassan Khan1*, Ayesha Kiran2, Hina Saif3, Muhammad Saqib Nadeem4 and Muniba Khan2
1Food Tech Department, Chulalongkorn University, Bangkok, Thailand
2Food Science and Technology Department, Govt. College University, Faisalabad, Pakistan
3College of Food Science & Technology, Nanjing Agricultural University, Nanjing, China
4NIFSAT, University of Agriculture, Faisalabad, Pakistan
*Corresponding Author: Mujahid Hassan Khan, Food Tech Department, Chulalongkorn University, Bangkok, Thailand.
August 05, 2021; Published: December 31, 2021
The aim of this review was to evaluate the effect of apple quality on cider production and to determine the therapeutic potentials of the apple cider. Apple Cider possesses antioxidant property, and it is highly beneficial in Type 2 Diabetes and environmentally induced malignancies. Modifiable risk factors and behavioral modifications, such as eating habits, are reported to prevent 30-40% of cancer cases. Basically, the effect of yeast strains on cider, effects of cultivars on cider production and therapeutic potentials including anti-carcinogenic effect, antimicrobial activity, hypocholesterolemic effect, hypolipidemic effect and glycemic control, antioxidant activity are reviewed.
Keywords: Yeast; Diabetes; Apples
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