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Enhancing Bread’s Shelf Life Utilizing Oregano as a Natural Preservative

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Introduction

BACKGROUND OF THE STUDY

Mold is a type of microscopic fungi. The growth of mold can be useful in the production of numerous antibiotics, foods (such as cheese, soy sauce and others), enzymes and beverage but they can also be harmful to humans and some other food. Mold derives the energy to survive from organic matter on which they live. This is the reason why mold causes decomposition in organic matter. Bread molds grow quickly at a temperature between 15°C to 30°C. Molds in bread can be poisonous and can cause infections if eaten.

Black bread mold usually contributes to the spoilage of bread. To resolve this and to find ways to improve the shelf life of bread, bakers usually add preservatives to the bread. Our group focuses on finding a natural alternative to artificial preservatives that are commonly used in bread. Among all herbal and culinary plants, Oregano (Origanum vulgare) plant has proved to be one of the most powerful and effective natural antibiotics available to us. Antibiotics prevent the growth of microorganisms, such as bacteria, fungi or protozoans.

STATEMENT OF THE PROBLEM

Our group’s main problem focuses on how to enhance the quality and the shelf life of bread, in a more natural way. It is proven from previous researches and studies that bread mold causes the short shelf life of bread and when eaten, it can lead to health conditions to humans such as allergies, hypersensitivity, and respiratory problems such as asthma, wheezing and coughing.

Other specific problems include the potential effects that the ground oregano can cause to the bread and the availability of the ground oregano to the local market.

HYPOTHESES:

Research Hypothesis

If oregano oil will serve as a natural preser...

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