Chapter 1

: Introduction
1.1 Background and Context
1.2 Objectives of the Study
1.3 Scope and Significance
1.4 Research Questions
1.5 Definition of Antimicrobial Packaging
1.6 Overview of Natural Antimicrobial Compounds
1.7 Structure of the Thesis

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Chapter 2

: Literature Review
2.1 Traditional Methods of Food Preservation
2.2 Development of Antimicrobial Packaging
2.3 Types of Natural Antimicrobial Compounds
2.4 Mechanisms of Antimicrobial Action
2.5 Previous Research on Antimicrobial Packaging
2.6 Regulatory Considerations and Safety Issues
2.7 Theoretical Framework

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Chapter 3

: Methodology
3.1 Selection of Antimicrobial Compounds
3.2 Incorporation into Packaging Materials
3.3 Testing and Evaluation Methods
3.4 Experimental Design
3.5 Data Analysis Plan
3.6 Ethical Considerations
3.7 Potential Limitations and Mitigation Strategies

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Chapter 4

: Results
4.1 Antimicrobial Activity of Packaging Materials
4.2 Shelf Life Extension of Packaged Foods
4.3 Effects on Food Quality Parameters
4.4 Consumer Acceptance and Perception
4.5 Comparison with Conventional Packaging
4.6 Discussion on Practical Applications
4.7 Regulatory Implications and Compliance

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Chapter 5

: Discussion
5.1 Implications for Food Safety and Quality
5.2 Market Potential and Industry Adoption
5.3 Addressing Challenges and Barriers
5.4 Future Research Directions
5.5 Conclusion and Final Remarks