Page 365 - Demo

SECTION II. APPLIED BIOTECHNOLOGY IN THE PHARMACEUTICAL INDUSTRY... 369The total acid content increased over time due to the growth of lactic bacteria, which enhances biochemical reactions and leads to higher production of organic acids, especially lactic acid. The 4-hour batch had the lowest acidity, resulting in a milder flavour, while the 8-hour and 16-hour batches exhibited higher acidity, contributing to a sourer taste. The 6-hour batch, however, struck a balance between acidity and sensory quality, creating an optimal flavour profile. The phenolic content decreased over time because many phenolic compounds are degraded and metabolised by enzymes such as galloyl-esterase, decarboxylase, and benzyl alcohol dehydrogenase in bacteria, allowing them to metabolise tannins and gallates, or transforming phenolic compound into a form that easily vapourised like 4-vinylphenol. While the 4-hour sample retained high phenolic content, it negatively affected aroma, and the 8-hour and 16-hour samples showed excessive degradation, leading to lower sensory quality. The 6-hour batch maintained a balanced phenolic content, preserving aroma and sensory appeal.For total liquor colour, the total liquor colour increased with fermentation time. The 6-hour sample showed a slight increase in total liquor colour compared to the 4-hour sample. The 8-hour and 16-hour teas displayed a much higher increase in total liquor colour. The 6-hour Cascara tea had a stable brownish and yellowish colour, while the 4-hour sample was too light, and the 8-hour and 16-hour samples exhibited a cloudy and dull brown colour.In conclusion, the results indicate that fermentation time significantly impacts the product%u2019s physicochemical results and sensory quality. Among the tested fermentation times, the 6-hour period provided the best balance regarding physiochemical