Thesis Abstract

Abstract
Food preservation is a critical aspect of the food industry to ensure food safety, quality, and shelf life. The use of synthetic preservatives in food products has raised concerns due to their potential health risks. Hence, there is a growing interest in developing novel food preservation techniques using natural antimicrobial agents. This thesis focuses on the development of a novel food preservation technique using natural antimicrobial agents to enhance food safety and quality. The study begins with an introduction that provides an overview of the importance of food preservation and the need to explore natural antimicrobial agents as alternatives to synthetic preservatives. The background of the study discusses the current challenges in food preservation and the rationale for developing a novel technique. The problem statement highlights the limitations of existing preservation methods and the gap that this research aims to address. The objectives of the study are outlined to investigate the efficacy of natural antimicrobial agents in preserving various food products. The limitations and scope of the study are identified to provide a clear understanding of the research boundaries. The significance of the study is emphasized to underscore the potential impact of developing a sustainable food preservation technique. The literature review presents a comprehensive analysis of previous studies on natural antimicrobial agents and their applications in food preservation. The research methodology details the experimental design, sampling techniques, data collection methods, and statistical analyses employed in the study. The findings from the experiments are discussed in Chapter Four, highlighting the effectiveness of natural antimicrobial agents in inhibiting microbial growth and extending the shelf life of food products. The results are compared with existing preservation methods, demonstrating the potential of the novel technique in enhancing food safety. In conclusion, this thesis provides valuable insights into the development of a novel food preservation technique using natural antimicrobial agents. The study contributes to the growing body of research on sustainable food preservation methods and offers practical implications for the food industry. Future research directions are also suggested to further explore the potential of natural antimicrobial agents in food preservation.

Thesis Overview

The project titled "Development of a novel food preservation technique using natural antimicrobial agents" aims to explore innovative methods of preserving food using natural antimicrobial agents. In recent years, there has been a growing concern about the use of synthetic preservatives in food products due to their potential health risks. As a result, there is a pressing need to develop alternative preservation techniques that are safe, effective, and environmentally friendly. This research project will focus on investigating the efficacy of natural antimicrobial agents derived from plants, herbs, and other sources in inhibiting the growth of spoilage microorganisms and pathogens in food products. By harnessing the antimicrobial properties of these natural compounds, the project aims to develop a novel food preservation technique that can extend the shelf life of perishable goods without compromising their safety or quality. The research will involve a comprehensive literature review to explore the existing knowledge and research findings on natural antimicrobial agents and their applications in food preservation. This will provide a solid foundation for the experimental phase of the project, where various natural antimicrobial agents will be tested for their effectiveness in inhibiting microbial growth in different food matrices. The experimental studies will be conducted in a controlled laboratory setting, using a variety of food samples inoculated with common foodborne pathogens and spoilage microorganisms. The antimicrobial activity of the natural agents will be evaluated through microbiological analysis, including enumeration of viable microorganisms and assessment of microbial growth kinetics. In addition to evaluating the antimicrobial efficacy of natural compounds, the project will also investigate the sensory attributes, nutritional quality, and safety of the preserved food products. This holistic approach will ensure that the novel preservation technique not only extends the shelf life of food but also maintains its sensory appeal and nutritional value. Overall, the research aims to contribute to the development of sustainable and eco-friendly food preservation techniques that address the increasing consumer demand for natural and clean-label products. By harnessing the power of natural antimicrobial agents, this project has the potential to revolutionize the food industry, providing safe and healthy food options for consumers while minimizing the environmental impact of food production and preservation processes.