Exploring the Chemistry of Natural Preservatives
Table Of Contents
1. Introduction
- Role of preservatives in food, cosmetic, and pharmaceutical products
- Objectives of the study
2. Literature Review
- Overview of natural preservatives
- Antimicrobial and antioxidant mechanisms
- Safety and regulatory considerations
3. Methodology
- Extraction of active compounds from plant sources
- Chemical analysis (identification of key components)
- Antimicrobial testing (against food spoilage microorganisms)
- Antioxidant testing (against lipid oxidation)
4. Results and Discussion
- Chemical composition and bioactive components of natural preservatives
- Antimicrobial and antioxidant efficacy
- Potential applications and limitations
5. Conclusion
- Implications for food, cosmetic, and pharmaceutical industries
- Future research directions
Thesis Abstract
This project aims to explore the chemistry of natural preservatives derived from plant extracts, essential oils, and other natural sources. The study will focus on the antimicrobial and antioxidant properties of these natural preservatives, as well as their potential applications in food, cosmetic, and pharmaceutical industries. Various extraction methods will be employed to obtain the active compounds, followed by chemical analysis and efficacy testing against spoilage microorganisms and oxidative degradation. The project seeks to provide insights into the use of natural preservatives as safer and sustainable alternatives to synthetic additives.
Thesis Overview
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