Thesis Abstract

Abstract
Food preservation is a critical aspect of ensuring food safety and security, particularly in the face of increasing global food demand and challenges posed by microbial contamination. This thesis focuses on the development of a novel food preservation technique utilizing natural antimicrobial agents to enhance the shelf life and quality of food products. The utilization of natural antimicrobial agents presents a promising alternative to synthetic preservatives, addressing consumer demand for clean label products and reducing potential health risks associated with chemical additives. The research begins with a comprehensive review of relevant literature on food preservation techniques, natural antimicrobial agents, and their mechanisms of action. This review provides a foundation for understanding the current landscape of food preservation and highlights the potential benefits of utilizing natural antimicrobial agents in food processing. The methodology chapter outlines the experimental approach taken to develop and evaluate the novel food preservation technique. This includes the selection and preparation of natural antimicrobial agents, testing protocols for antimicrobial activity, and optimization of application methods for food products. The research methodology also includes sensory evaluation and shelf-life studies to assess the effectiveness of the developed technique in maintaining food quality over time. The findings chapter presents the results of the experimental work, demonstrating the efficacy of the novel food preservation technique in inhibiting microbial growth and extending the shelf life of various food products. The discussion delves into the underlying mechanisms of action of natural antimicrobial agents and their potential applications in different food matrices. Furthermore, the chapter explores the sensory attributes of the preserved food products and evaluates consumer acceptance of the novel preservation technique. In conclusion, the research highlights the potential of natural antimicrobial agents as effective preservatives for enhancing food safety and quality. The study contributes to the growing body of knowledge on sustainable food preservation methods and offers practical insights for the food industry in developing cleaner and safer food products. The successful implementation of the novel preservation technique underscores its significance in addressing current challenges in food preservation and meeting consumer preferences for natural and minimally processed foods.

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 processes through the integration of natural antimicrobial agents. The research seeks to address the increasing demand for safe and sustainable food preservation techniques in response to the growing concerns over food safety and quality. In recent years, there has been a rising interest in utilizing natural antimicrobial compounds derived from plants, herbs, and other sources to inhibit the growth of spoilage microorganisms and pathogens in food products. These natural agents offer a promising alternative to traditional chemical preservatives, which may have potential health and environmental risks. The research will involve an in-depth investigation into the properties and mechanisms of action of various natural antimicrobial agents, such as essential oils, plant extracts, and antimicrobial peptides. By understanding how these agents interact with microorganisms, the study aims to develop a novel food preservation technique that effectively controls microbial growth while maintaining the sensory and nutritional qualities of the food. Furthermore, the project will explore the feasibility of incorporating natural antimicrobial agents into different food matrices and evaluating their antimicrobial efficacy under various storage conditions. Special attention will be given to optimizing the concentration, application methods, and compatibility of these agents with different types of food products to ensure their effectiveness in inhibiting microbial growth. Through comprehensive experimental investigations and analytical techniques, the research aims to provide valuable insights into the development of a safe, efficient, and sustainable food preservation technique using natural antimicrobial agents. The findings of this study are expected to contribute to the advancement of food technology and provide practical solutions to enhance food safety and shelf-life extension in the food industry.