Thesis Abstract

Abstract
This thesis presents a comprehensive study on the development of a novel food preservation technique utilizing natural antimicrobial compounds. In light of increasing consumer demand for safer and more natural food preservation methods, the research explores the potential of incorporating natural antimicrobial agents into food products to enhance their shelf life and safety. The study encompasses a detailed examination of different types of natural antimicrobial compounds, their mechanisms of action, and their effectiveness in inhibiting foodborne pathogens. The research methodology involves a series of experiments to evaluate the antimicrobial properties of various natural compounds against common foodborne pathogens. These experiments are conducted using both in vitro and in situ models to simulate real-world food preservation conditions. The findings of these experiments are analyzed to determine the most effective natural antimicrobial compounds for food preservation applications. Furthermore, the study investigates the impact of incorporating natural antimicrobial compounds on the sensory attributes and nutritional quality of food products. Sensory evaluations are conducted to assess the organoleptic properties of the preserved foods, while nutritional analyses are performed to ascertain any changes in the nutritional composition induced by the addition of natural antimicrobial agents. The results of the study reveal promising outcomes in terms of the efficacy of natural antimicrobial compounds in extending the shelf life of food products and inhibiting the growth of foodborne pathogens. The sensory evaluations indicate that the addition of natural antimicrobial agents does not significantly alter the sensory attributes of the preserved foods, thereby maintaining consumer acceptability. Moreover, the nutritional analyses demonstrate that the nutritional quality of the preserved foods remains largely unaffected by the incorporation of natural antimicrobial compounds. Overall, this research contributes to the field of food technology by introducing a novel approach to food preservation that harnesses the antimicrobial properties of natural compounds. The findings of this study have significant implications for the food industry, offering a sustainable and environmentally friendly alternative to conventional food preservation methods. The insights gained from this research can guide the development of new food preservation strategies that prioritize both safety and quality, aligning with the growing consumer preference for natural and minimally processed foods.

Thesis Overview

The project titled "Development of a novel food preservation technique using natural antimicrobial compounds" aims to explore innovative methods for preserving food using natural antimicrobial compounds. Food preservation is a critical aspect of the food industry, ensuring that food products remain safe for consumption over extended periods. Traditional preservation methods often involve the use of synthetic additives and chemicals, which can raise concerns regarding their safety and impact on human health. In contrast, natural antimicrobial compounds derived from plants, herbs, and other sources offer a promising alternative for enhancing food preservation while meeting consumer demands for clean label products. This research project will delve into the potential of natural antimicrobial compounds to inhibit the growth of spoilage microorganisms and pathogens in food products. By leveraging the antimicrobial properties of these natural compounds, the project seeks to develop a novel food preservation technique that is effective, safe, and sustainable. The use of natural antimicrobial compounds aligns with the growing consumer preference for clean label foods that are free from artificial additives and preservatives. The research will involve a comprehensive review of existing literature on natural antimicrobial compounds and their application in food preservation. By synthesizing current knowledge and identifying gaps in the research, the project aims to contribute to the advancement of food preservation technology. Furthermore, the research methodology will include experimental studies to evaluate the efficacy of selected natural antimicrobial compounds in inhibiting microbial growth in various food matrices. Through the development of a novel food preservation technique using natural antimicrobial compounds, this project seeks to address the challenges associated with traditional food preservation methods and pave the way for the adoption of more sustainable and environmentally friendly practices in the food industry. The findings of this research are expected to have significant implications for food manufacturers, consumers, and regulatory bodies, offering a path towards safer, healthier, and more natural food products.