Thesis Abstract

Abstract
This thesis presents an in-depth exploration into the development of a novel food preservation technique utilizing natural antimicrobial compounds. The ever-increasing demand for safe and minimally processed food products has fueled the need for innovative preservation methods that can effectively extend the shelf life of perishable items while maintaining their nutritional quality. In response to this challenge, this research project focuses on harnessing the antimicrobial properties of natural compounds to create a sustainable and eco-friendly food preservation solution. The study begins with a comprehensive review of existing literature on food preservation techniques and the use of natural antimicrobial compounds in the food industry. Through an extensive analysis of previous research findings, the background of the study establishes the foundation for the development of the proposed novel preservation technique. The problem statement highlights the limitations of current preservation methods and underscores the need for more effective and environmentally friendly alternatives. The primary objective of this research is to design and evaluate a novel food preservation technique that utilizes natural antimicrobial compounds to inhibit the growth of spoilage microorganisms and pathogens. By conducting experiments and analyses, the study aims to assess the efficacy of the proposed technique in extending the shelf life of various food products without compromising their safety or nutritional value. The research methodology section outlines the experimental design, sample preparation, data collection, and analytical techniques employed in the study. The findings of the research are presented and discussed in detail in Chapter Four, where the effectiveness of the novel preservation technique is evaluated based on microbial growth inhibition, sensory attributes, and nutritional quality of the preserved food products. The results of the study provide valuable insights into the potential applications and benefits of using natural antimicrobial compounds for food preservation purposes. In conclusion, the significance of this research lies in its contribution to the development of sustainable and eco-friendly food preservation methods that can address the growing concerns regarding food safety and quality. The research findings offer practical implications for the food industry, highlighting the potential of natural antimicrobial compounds as a viable alternative to synthetic preservatives. The thesis concludes with a summary of the key findings, implications for future research, and recommendations for the implementation of the novel preservation technique in commercial food processing. Overall, this thesis underscores the importance of innovation and sustainability in the food industry and sets the stage for further advancements in the field of food preservation using natural antimicrobial compounds.

Thesis Overview

The project titled "Development of a novel food preservation technique using natural antimicrobial compounds" aims to explore innovative methods for enhancing food preservation utilizing natural antimicrobial compounds. This research is driven by the increasing demand for safer and more sustainable food preservation techniques in the food industry. The study focuses on harnessing the antimicrobial properties of natural compounds to develop a novel preservation method that can effectively inhibit the growth of microorganisms in food products. The research will begin with a comprehensive review of existing literature on food preservation methods, antimicrobial compounds, and their mechanisms of action. By analyzing previous studies and current technologies, the project will identify gaps in knowledge and opportunities for innovation in the field of food preservation. The methodology chapter will outline the experimental design and procedures for testing the effectiveness of natural antimicrobial compounds in inhibiting microbial growth in various food matrices. Different natural compounds with known antimicrobial properties will be selected and tested for their efficacy in preserving different types of food products. The findings chapter will present the results of the experiments, including the antimicrobial activity of the selected compounds, their effects on food quality attributes, and their potential for practical application in the food industry. The discussion will provide insights into the implications of the findings and how they contribute to the development of a novel food preservation technique using natural antimicrobial compounds. In conclusion, this research project aims to contribute to the advancement of food preservation technology by exploring the potential of natural antimicrobial compounds as alternative preservatives. The development of a novel preservation technique using natural compounds has the potential to enhance food safety, extend shelf life, and reduce the reliance on synthetic additives in the food industry. Overall, this study seeks to address current challenges in food preservation while promoting sustainability and natural solutions in food processing.