Thesis Abstract

Abstract
Food preservation is a critical aspect of the food industry, aimed at extending the shelf life of food products while maintaining their safety and quality. Traditional methods of food preservation often involve the use of synthetic preservatives, which have raised concerns due to their potential health risks and negative impact on the environment. In response to these challenges, this study focuses on the development of a novel food preservation technique using natural antimicrobial agents. The research begins with a comprehensive review of the existing literature on food preservation techniques and the use of natural antimicrobial agents in food processing. This review highlights the limitations of current methods and the potential benefits of incorporating natural antimicrobial agents into food preservation processes. The methodology chapter outlines the experimental design and procedures used to evaluate the effectiveness of the novel food preservation technique. Various natural antimicrobial agents are tested for their ability to inhibit the growth of spoilage microorganisms and pathogens in different food matrices. The results of the study demonstrate the efficacy of the novel food preservation technique in extending the shelf life of perishable food products without compromising their safety or quality. The discussion chapter explores the implications of these findings for the food industry and the potential for commercial application of the new preservation method. In conclusion, the development of a novel food preservation technique using natural antimicrobial agents represents a significant advancement in the field of food technology. By reducing the reliance on synthetic preservatives and offering a more sustainable and health-conscious approach to food preservation, this research has the potential to transform the way food products are preserved and consumed.

Thesis Overview

The project titled "Development of a novel food preservation technique using natural antimicrobial agents" aims to explore innovative approaches to food preservation by harnessing the power of natural antimicrobial agents. This research is motivated by the increasing consumer demand for minimally processed foods with reduced chemical additives and preservatives. The utilization of natural antimicrobial agents presents a promising alternative to traditional methods of food preservation, offering both effective microbial control and enhanced food safety. The study will focus on identifying and characterizing natural antimicrobial compounds derived from plant extracts, essential oils, and other natural sources known for their antimicrobial properties. These natural agents will be evaluated for their efficacy in inhibiting the growth of spoilage microorganisms and foodborne pathogens commonly associated with food spoilage and contamination. The research will involve conducting a series of experiments to determine the optimal conditions for incorporating natural antimicrobial agents into a food matrix while maintaining their stability and bioactivity. Different food systems, including liquid, semi-solid, and solid matrices, will be studied to assess the compatibility and effectiveness of the natural antimicrobial agents in various food products. Furthermore, the project will investigate the mechanisms of action of the selected natural antimicrobial agents to better understand how they interact with microbial cells and disrupt their growth. This knowledge will contribute to the development of tailored preservation strategies that target specific microorganisms while preserving the sensory attributes and nutritional quality of the food products. Overall, this research seeks to contribute to the advancement of food preservation technology by introducing a novel approach that leverages the antimicrobial properties of natural compounds. The findings of this study are expected to have practical implications for the food industry, providing insights into the development of eco-friendly and sustainable food preservation methods that meet consumer preferences for safe and minimally processed foods.