Thesis Abstract

Abstract
The food industry constantly seeks innovative and sustainable methods to extend the shelf life of food products while maintaining their safety and quality. In this context, the present study focuses on the development of a novel food preservation technique utilizing natural antimicrobial agents. The utilization of natural antimicrobial agents presents a promising alternative to synthetic additives, addressing consumer demand for clean label products. This research aims to investigate the efficacy of natural antimicrobial agents in inhibiting microbial growth in food products, thereby enhancing their shelf life and safety. The thesis begins with an introduction that provides a background to the study, highlighting the significance of exploring natural antimicrobial agents as a means of food preservation. The problem statement identifies the current challenges in food preservation techniques and underscores the need for sustainable alternatives. The objectives of the study are outlined to guide the research process, focusing on evaluating the efficacy of selected natural antimicrobial agents in preserving various food products. The literature review chapter presents an in-depth analysis of existing research on natural antimicrobial agents, their mechanisms of action, and their applications in food preservation. The review encompasses studies on the antimicrobial properties of plant extracts, essential oils, and other natural compounds, providing a comprehensive understanding of their potential benefits in food preservation. The research methodology chapter details the experimental design and procedures employed to evaluate the efficacy of natural antimicrobial agents in food preservation. Various parameters such as concentration, application methods, and storage conditions are considered to assess the antimicrobial activity of the selected agents against foodborne pathogens and spoilage microorganisms. The findings chapter presents a detailed discussion of the results obtained from the experiments, highlighting the effectiveness of natural antimicrobial agents in inhibiting microbial growth in different food matrices. The discussion includes comparisons with conventional preservatives and explores the potential challenges and opportunities associated with the application of natural antimicrobial agents in food preservation. In conclusion, the study emphasizes the potential of natural antimicrobial agents as a viable and sustainable solution for food preservation, offering a safe and environmentally friendly alternative to synthetic additives. The research findings contribute to the existing knowledge in the field of food technology and provide valuable insights for the food industry in developing innovative preservation strategies. Keywords Food preservation, Natural antimicrobial agents, Shelf life extension, Food safety, Sustainability. Word Count 298

Thesis Overview