Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation

•Sequential fermentation combined with dealcoholization can reduce the harm caused by ethanol.•Sequential Saccharomyces cerevisiae–Lactobacillus plantarum fermentation endowed apple juice with more nutrition and flavor.•The product of Saccharomyces cerevisiae fermentation can be used as the substrate for Lactobacillus plantarum fermentation.•Sequential fermentation with different strains improves the antioxidant activity of apple juice.