Effect of Apple Quality, Yeast Strains and Use of Antimicrobial Additives on Cider Production with Therapeutic Potential

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.