Thesis Abstract

Abstract
This thesis focuses on the development of a novel food preservation technique utilizing natural antimicrobial agents to enhance food safety and prolong shelf life. The research aims to address the growing concerns regarding chemical preservatives in food products by exploring alternative solutions derived from natural sources. The study investigates the efficacy of various natural antimicrobial agents, such as plant extracts, essential oils, and bioactive compounds, in inhibiting the growth of foodborne pathogens and spoilage microorganisms. Chapter One provides an introduction to the research topic, presenting the background of the study, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definition of key terms. The literature review in Chapter Two examines existing studies on natural antimicrobial agents and their applications in food preservation. Ten key aspects are explored, including the mechanisms of antimicrobial action, factors influencing antimicrobial activity, and current trends in natural preservatives. Chapter Three details the research methodology employed in the study, encompassing eight sections such as sample collection, experimental design, antimicrobial screening assays, and data analysis techniques. The experimental approach involves testing the antimicrobial efficacy of selected natural agents against common foodborne pathogens and spoilage organisms in various food matrices. Chapter Four presents a comprehensive discussion of the research findings, including the evaluation of the effectiveness of natural antimicrobial agents in inhibiting microbial growth, determining the minimum inhibitory concentrations, and assessing the sensory attributes of treated food products. The chapter also discusses the potential applications and limitations of the developed preservation technique in the food industry. Finally, Chapter Five provides a summary of the research outcomes and conclusions drawn from the study. The findings suggest that natural antimicrobial agents offer a promising alternative to synthetic preservatives for enhancing food safety and extending shelf life. The thesis concludes with recommendations for further research and practical implications for the implementation of natural preservation techniques in the food industry. In conclusion, this thesis contributes to the advancement of food technology by proposing a novel approach to food preservation using natural antimicrobial agents. The research outcomes have significant implications for the development of safer and more sustainable food preservation methods, aligning with the growing consumer demand for clean label products.

Thesis Overview

The project titled "Development of a Novel Food Preservation Technique Using Natural Antimicrobial Agents" aims to address the increasing demand for safe and sustainable food preservation methods. In recent years, concerns regarding the safety of synthetic food preservatives and their impact on human health and the environment have led to a growing interest in natural antimicrobial agents derived from plants, herbs, and other sources. This project seeks to explore the potential of these natural antimicrobial agents in developing a novel food preservation technique that is effective, environmentally friendly, and safe for consumption. The research will begin with a comprehensive review of existing literature on natural antimicrobial agents and their applications in food preservation. This review will provide a solid foundation for understanding the current state of research in this field and identifying gaps that the project aims to address. The literature review will also help in identifying the most promising natural antimicrobial agents that can be further studied and utilized in the development of the novel preservation technique. Following the literature review, the project will focus on designing and conducting experiments to evaluate the efficacy of selected natural antimicrobial agents in inhibiting the growth of spoilage microorganisms and foodborne pathogens. Various parameters such as concentration, pH, temperature, and compatibility with different types of food products will be investigated to optimize the effectiveness of the natural antimicrobial agents. The research methodology will involve both in vitro and in situ studies to simulate real-world conditions and assess the practicality of the novel preservation technique. Microbiological analysis, sensory evaluation, and shelf-life studies will be conducted to determine the antimicrobial activity, organoleptic properties, and storage stability of the preserved food products. The project will also consider the economic feasibility and scalability of the proposed preservation technique to ensure its practicality for commercial food production. Cost-benefit analysis and comparison with existing preservation methods will be conducted to evaluate the potential benefits and challenges of implementing the novel technique in the food industry. Overall, this research aims to contribute to the development of innovative and sustainable food preservation solutions that prioritize consumer safety, environmental sustainability, and food quality. By harnessing the power of natural antimicrobial agents, this project seeks to offer a viable alternative to traditional synthetic preservatives and pave the way for a safer and healthier food supply chain.