Thesis Abstract

Abstract
This thesis presents a comprehensive study on the development of a novel food preservation technique utilizing natural antimicrobial agents. The research aims to address the increasing demand for safe and effective food preservation methods that minimize the use of synthetic additives and chemicals. The study involves the exploration of natural antimicrobial agents sourced from plant extracts, essential oils, and other bioactive compounds known for their antimicrobial properties. The research methodology encompasses a series of experiments and analyses to evaluate the antimicrobial efficacy of these natural agents against common foodborne pathogens. Various food matrices are utilized to simulate real-world conditions and assess the feasibility of incorporating these agents into different types of food products. The findings reveal promising results, demonstrating the potential of natural antimicrobial agents in inhibiting the growth of harmful microorganisms and extending the shelf life of perishable foods. Factors such as concentration, application method, and interaction with food components are investigated to optimize the effectiveness of the preservation technique. Furthermore, the study delves into the sensory attributes and consumer acceptance of food products treated with natural antimicrobial agents, ensuring that the preservation method not only enhances safety and shelf life but also maintains the quality and organoleptic properties of the food. The implications of this research are significant in promoting sustainable and eco-friendly practices in the food industry, reducing reliance on synthetic preservatives and additives. The development of a natural antimicrobial-based food preservation technique offers a viable alternative for ensuring food safety and quality while meeting consumer preferences for clean-label products. In conclusion, this thesis contributes to the advancement of food technology by introducing a novel approach to food preservation that harnesses the antimicrobial properties of natural compounds. The results provide valuable insights for food manufacturers, researchers, and regulatory bodies seeking innovative solutions for enhancing food safety and sustainability in the modern food supply chain.

Thesis Overview

The project titled "Development of a novel food preservation technique using natural antimicrobial agents" aims to explore innovative methods for preserving food products using natural antimicrobial agents. In recent years, there has been a growing interest in developing alternative food preservation techniques that are safe, cost-effective, and environmentally friendly. This research project focuses on harnessing the antimicrobial properties of natural compounds to extend the shelf life of food products without the use of synthetic additives or chemicals. The study will begin with a comprehensive review of existing literature on food preservation techniques and the role of natural antimicrobial agents in inhibiting the growth of spoilage microorganisms and pathogens. This review will provide a foundational understanding of the current challenges and opportunities in the field of food preservation. The research methodology will involve the identification and selection of specific natural antimicrobial agents known for their effectiveness in controlling microbial growth. Laboratory experiments will be conducted to evaluate the antimicrobial activity of these agents against a range of foodborne pathogens and spoilage microorganisms. The study will also investigate the compatibility of these natural antimicrobial agents with different types of food products and their impact on sensory attributes. The findings of this research will be presented and discussed in detail, highlighting the efficacy of natural antimicrobial agents in extending the shelf life of food products. The potential applications of these agents in various food industries will be explored, along with recommendations for further research and development. In conclusion, this research project aims to contribute to the advancement of food preservation technologies by proposing a novel approach that leverages the antimicrobial properties of natural compounds. By developing a deeper understanding of the mechanisms underlying the antimicrobial activity of these agents, this study seeks to offer sustainable solutions for improving food safety and quality in the food industry.