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IJSTR >> Volume 9 - Issue 4, April 2020 Edition



International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616



Mold Inhibitory Property Of Oregano Tincture And Orange Peel Powder

[Full Text]

 

AUTHOR(S)

Vilma M. Geronimo, Alden Sinuhin

 

KEYWORDS

Mold inhibitory property, Oregano Tincture, Orange Peel Powder, Acceptability

 

ABSTRACT

Human exposure to mold species often results in infections, ranging from common responses to damaging, life-threatening conditions. The use of synthetic alternatives has been the primary resort to keep products in good conditions. The preservatives, however, were also seen to increase the risks of diseases. In this premise, this study assessed the mold inhibitory property of Oregano Tincture and Orange Peel Powder for its potential to be used in food and materials application. It also determined the level of acceptability of the finished product to evaluate its prospective marketing value. Product development and descriptive methods were employed. In evaluating the product’s acceptability, questionnaires were utilized and answered by homeowners and experts in the fields of Chemistry and Biology. With regards to its mold inhibitory property, bread, cheese, and wood were used as media for direct observation using visible mold growth and mold smell as indicators. The survey revealed that the product was accepted by the respondents, in terms of its sensory attributes. No significant difference was seen in the ratings of the homeowners and experts. Observation results exhibited strong mold inhibitory property of the product. This study provides significant impression for the potential of plant substances to be utilized against problems brought about by molds.

 

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