Thesis Abstract

Abstract
The demand for safe and sustainable food preservation techniques has been on the rise in recent years due to increasing awareness of health and environmental concerns. This research project focuses on the development of a novel food preservation technique using plant-based antimicrobial agents. The primary objective of this study is to explore the effectiveness of plant-based antimicrobial agents in extending the shelf life of food products while maintaining their nutritional quality. Chapter 1 provides an introduction to the research topic, including the background of the study, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definitions of key terms. Chapter 2 presents a comprehensive literature review on plant-based antimicrobial agents, food preservation techniques, and previous studies related to the topic. Chapter 3 outlines the research methodology, including the research design, sampling techniques, data collection methods, data analysis procedures, and ethical considerations. The findings of the study are discussed in Chapter 4, focusing on the effectiveness of different plant-based antimicrobial agents in inhibiting the growth of foodborne pathogens and spoilage organisms. The results of microbiological analysis, sensory evaluation, and shelf life studies are presented and analyzed in detail. The implications of the findings for the food industry and potential applications of the novel food preservation technique are also discussed. In conclusion, this research project contributes to the field of food technology by demonstrating the potential of plant-based antimicrobial agents as natural and sustainable alternatives for food preservation. The findings of this study have practical implications for food manufacturers, researchers, and policymakers seeking to develop innovative and eco-friendly solutions for extending the shelf life of food products. Future research directions and recommendations for further studies are also provided to guide ongoing efforts in this area.

Thesis Overview

Overview: The project titled "Development of a Novel Food Preservation Technique Using Plant-based Antimicrobial Agents" aims to address the growing need for sustainable and effective methods of food preservation in the food industry. With the increasing demand for natural and eco-friendly food preservation techniques, the use of plant-based antimicrobial agents presents a promising solution. This research project will focus on developing a novel food preservation technique that harnesses the antimicrobial properties of plant-based compounds to extend the shelf life of perishable food products. The project will begin with a comprehensive review of existing literature on food preservation methods, antimicrobial agents, and plant-based compounds known for their antimicrobial properties. This literature review will provide a solid foundation for the development of the novel preservation technique and help identify gaps in current research that can be addressed through this project. The research methodology will involve laboratory experiments to test the efficacy of selected plant-based antimicrobial agents in inhibiting the growth of common food spoilage microorganisms. The study will also investigate the optimal conditions for incorporating these agents into food products to ensure maximum effectiveness while maintaining food quality and safety. The findings of this research project are expected to contribute to the development of a sustainable and natural food preservation technique that meets the increasing consumer demand for clean-label products. By utilizing plant-based antimicrobial agents, this technique has the potential to reduce the reliance on synthetic preservatives and enhance the overall quality and safety of preserved food products. In conclusion, the project "Development of a Novel Food Preservation Technique Using Plant-based Antimicrobial Agents" represents an important step towards achieving sustainable and environmentally friendly food preservation solutions. The outcomes of this research have the potential to benefit the food industry by offering a natural alternative to traditional preservatives, promoting food safety, and meeting consumer preferences for healthier and more sustainable food options.