ABSTRACT
Panagiota Tsafrakidou
Chapter Author:
Panagiota Tsafrakidou (https://orcid.org/0000-0001-7900-8862" xmlns:xlink="https://www.w3.org/1999/xlink">https://orcid.org/0000-0001-7900-8862)
Apple cider vinegar is the product of a two-stage apple juice fermentation. Alcoholic fermentation of apple juice by yeasts takes place first, followed by acetous fermentation by acetic acid bacteria, under specific conditions. Cider vinegar holds a significant share in the market, due to its diverse properties and applications. It is commonly used as a flavoring agent and food preservative, but current research also focuses on its health properties, since its consumption has been associated with several beneficial effects such as cardiovascular disease prevention, weight management, reduced blood sugar levels, reduction of oxidative stress, and pH balance in the body. This chapter briefly reviews the existing technologies for apple cider vinegar production, their quality aspects, and the recent research trends and fields of improvement.
