Thesis Abstract

Abstract
The demand for safe and high-quality food products has led to an increasing interest in the development of natural food preservatives. This thesis investigates the use of natural food preservatives to extend the shelf life of perishable food products. The study aims to explore the effectiveness of various natural preservatives in inhibiting microbial growth, delaying spoilage, and maintaining the overall quality of food products. The research methodology employed includes a comprehensive literature review to understand the current trends and advancements in the field of natural food preservation. Various natural preservatives such as plant extracts, essential oils, organic acids, and antimicrobial peptides are evaluated for their antimicrobial properties and their impact on food quality. The findings from the study reveal that natural food preservatives show promising results in extending the shelf life of perishable food products compared to synthetic preservatives. The antimicrobial activities of natural preservatives are effective in controlling the growth of spoilage and pathogenic microorganisms, thereby enhancing the safety and quality of food products. Moreover, natural preservatives are perceived as safe alternatives to synthetic additives, addressing consumer concerns regarding chemical residues in food. The implications of this research highlight the potential of natural food preservatives to revolutionize the food industry by offering sustainable and eco-friendly solutions for food preservation. The study contributes to the existing knowledge by providing insights into the efficacy and applicability of natural preservatives in extending the shelf life of perishable food products. In conclusion, the investigation of natural food preservatives presents a promising avenue for enhancing food safety, quality, and sustainability. The utilization of natural preservatives can address the growing consumer demand for clean-label products while ensuring the prolonged shelf life of perishable food items. This thesis underscores the importance of further research and development in the field of natural food preservation to meet the evolving needs of the food industry and consumers.

Thesis Overview