Thesis Abstract

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Thesis Overview

The project titled "Development of a novel food preservation technique using natural antimicrobial agents" aims to investigate and develop an innovative approach to food preservation by utilizing natural antimicrobial agents. This research seeks to address the increasing demand for safe and sustainable food preservation methods in the food industry. Traditional food preservation techniques often involve the use of synthetic additives and chemicals, which can raise concerns about their safety and impact on human health and the environment. By exploring the potential of natural antimicrobial agents, such as plant extracts, essential oils, and antimicrobial peptides, this study aims to develop a new, effective, and eco-friendly food preservation technique. The research will involve conducting extensive literature reviews to understand the properties and mechanisms of action of natural antimicrobial agents and their potential applications in food preservation. Furthermore, the project will include experimental investigations to evaluate the antimicrobial efficacy of selected natural agents against foodborne pathogens and spoilage microorganisms. Various parameters, such as concentration, exposure time, and environmental conditions, will be optimized to enhance the effectiveness of the natural antimicrobial agents in inhibiting microbial growth and extending the shelf life of food products. The research methodology will encompass laboratory experiments, microbiological analyses, and statistical data analysis to assess the antimicrobial activity and safety of the natural agents in different food matrices. The findings of this study are expected to contribute to the development of novel food preservation techniques that are not only effective in controlling microbial growth but also safe, sustainable, and consumer-friendly. Overall, this research project holds significant promise in advancing the field of food technology by providing insights into the potential applications of natural antimicrobial agents in food preservation. The outcomes of this study may have practical implications for the food industry, offering new opportunities for developing safer and more environmentally friendly food preservation methods.