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.

Received: August 05, 2021; Published: December 31, 2021

Abstract

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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Citation

Citation: Mujahid Hassan Khan., et al. “Effect of Apple Quality, Yeast Strains and Use of Antimicrobial Additives on Cider Production with Therapeutic Potential". Acta Scientific Microbiology 5.1 (2022): 94-103.

Copyright

Copyright: © 2022 Mujahid Hassan Khan., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.