Thesis Abstract

Abstract
This thesis presents the research and development of a novel food preservation technique utilizing natural antimicrobial agents. The growing concern over chemical preservatives in food products has prompted the exploration of alternative methods that are safer and more sustainable. Natural antimicrobial agents derived from plants, herbs, and other sources have shown promising antimicrobial properties that can be harnessed for food preservation purposes. This study aims to investigate the effectiveness of these natural antimicrobial agents in preserving food products and to develop a practical application for commercial use. The research begins with an introduction to the background of the study, highlighting the need for safer and more sustainable food preservation methods. The problem statement identifies the limitations of current chemical preservatives and the potential of natural antimicrobial agents as an alternative solution. The objectives of the study are outlined, focusing on evaluating the antimicrobial properties of selected natural agents and developing a food preservation technique based on these findings. The scope of the study defines the parameters and limitations within which the research will be conducted. A comprehensive literature review is presented in Chapter Two, exploring existing research on natural antimicrobial agents and their applications in food preservation. The review examines the mechanisms of action of these agents, their effectiveness against foodborne pathogens, and previous studies on incorporating them into food products. Chapter Three details the research methodology employed in this study, including the selection and preparation of natural antimicrobial agents, experimental design, and data analysis techniques. The methodology section outlines the steps taken to evaluate the antimicrobial properties of the selected agents and develop a food preservation technique based on the findings. Chapter Four presents a detailed discussion of the research findings, including the effectiveness of various natural antimicrobial agents in inhibiting the growth of foodborne pathogens. The chapter also explores the practical applications of these agents in food preservation and discusses potential challenges and future research directions. Finally, Chapter Five provides a conclusion and summary of the thesis, highlighting the key findings and contributions of the research. The study demonstrates the potential of natural antimicrobial agents as a viable alternative to chemical preservatives in food preservation and sets the stage for further research in this area. In conclusion, this thesis contributes to the ongoing efforts to develop safer and more sustainable food preservation techniques by harnessing the antimicrobial properties of natural agents. The findings of this study have implications for the food industry, offering a promising avenue for the development of novel food preservation methods that prioritize consumer health and environmental sustainability.

Thesis Overview

The project titled "Development of a novel food preservation technique using natural antimicrobial agents" aims to explore innovative methods to enhance food preservation by utilizing natural antimicrobial agents. With the increasing demand for food safety and sustainability, there is a growing interest in developing effective and environmentally friendly techniques to extend the shelf life of food products. This research seeks to address this challenge by investigating the potential of natural antimicrobial agents, such as plant extracts, essential oils, and bioactive compounds, in inhibiting the growth of spoilage microorganisms and pathogens in food. The study will begin with a comprehensive review of existing literature on food preservation techniques, natural antimicrobial agents, and their mechanisms of action. This literature review will provide a solid foundation for understanding the current state of research in this field and identifying gaps that need to be addressed. Subsequently, the research methodology will be outlined, detailing the experimental design, materials, and methods to be used in the study. Through a series of laboratory experiments and analyses, the project will evaluate the efficacy of various natural antimicrobial agents in preserving different types of food products. Factors such as concentration, application method, and compatibility with different food matrices will be considered to optimize the effectiveness of these agents. The research will also investigate the impact of natural antimicrobial agents on the sensory qualities, nutritional value, and shelf stability of the preserved foods. The findings of this study are expected to contribute valuable insights to the field of food technology and provide practical strategies for enhancing food preservation using natural antimicrobial agents. By developing a novel technique that leverages the antimicrobial properties of natural compounds, this research aims to offer sustainable solutions for improving food safety, reducing food waste, and meeting the evolving needs of the food industry and consumers. In conclusion, the project "Development of a novel food preservation technique using natural antimicrobial agents" represents a significant step towards advancing the field of food technology and promoting the use of natural solutions for food preservation. Through rigorous experimentation and analysis, this research seeks to demonstrate the feasibility and effectiveness of utilizing natural antimicrobial agents as a viable alternative to traditional preservatives, thereby contributing to the development of innovative and sustainable practices in the food industry.