Thesis Abstract

Abstract
The food industry constantly seeks innovative solutions to enhance food preservation methods, ensuring the safety and quality of food products. This research project focuses on the development of a novel food preservation technique utilizing natural antimicrobial agents. The aim of this study is to investigate the effectiveness of these natural antimicrobial agents in prolonging the shelf-life of various food products while maintaining their sensory attributes. Chapter One provides an introduction to the research topic, presenting the background of the study, problem statement, research objectives, limitations, scope, significance, structure of the thesis, and definition of key terms. Chapter Two comprises a comprehensive literature review encompassing ten key elements related to food preservation techniques, natural antimicrobial agents, their mechanisms of action, and previous studies in the field. Chapter Three outlines the research methodology, detailing the experimental design, sample collection, preparation of natural antimicrobial agents, application methods, and analytical techniques used for evaluation. This chapter also covers data collection procedures, statistical analysis, and ethical considerations in conducting the research. In Chapter Four, the findings of the study are extensively discussed, including the efficacy of the natural antimicrobial agents in inhibiting microbial growth, extending shelf-life, and preserving the sensory characteristics of different food products. The results obtained from various experiments and analyses are presented, interpreted, and compared with existing literature to draw meaningful conclusions. Finally, Chapter Five presents the conclusion and summary of the research project, highlighting the key findings, implications for the food industry, limitations of the study, and recommendations for future research. The significance of this study lies in providing a sustainable and natural approach to food preservation that aligns with consumer preferences for clean-label products. In conclusion, the development of a novel food preservation technique using natural antimicrobial agents offers promising prospects for enhancing food safety, quality, and sustainability in the food industry. This research contributes valuable insights to the field of food technology and opens new avenues for the application of natural antimicrobial agents in food preservation practices.

Thesis Overview

The project titled "Development of a novel food preservation technique using natural antimicrobial agents" aims to explore innovative methods for enhancing food preservation through the utilization of natural antimicrobial agents. This research will investigate the potential of incorporating natural compounds with antimicrobial properties into food preservation processes to extend the shelf life of perishable food products and enhance food safety. The primary objective of this study is to develop a sustainable and effective food preservation technique that reduces the reliance on synthetic preservatives and addresses the growing consumer demand for natural and clean-label food products. By harnessing the antimicrobial properties of natural compounds such as plant extracts, essential oils, and bioactive peptides, this research seeks to identify new strategies for inhibiting microbial growth and delaying food spoilage. Through a comprehensive literature review, this study will explore the existing knowledge on natural antimicrobial agents and their applications in food preservation. The research methodology will involve experimental investigations to evaluate the efficacy of selected natural antimicrobial agents in inhibiting the growth of common foodborne pathogens and spoilage microorganisms. Various parameters, such as concentration, application method, and compatibility with different food matrices, will be considered to optimize the effectiveness of these natural compounds as food preservatives. The findings of this research will provide valuable insights into the potential of natural antimicrobial agents as alternative preservatives in the food industry. The discussion of results will highlight the advantages and limitations of using natural compounds for food preservation and propose practical recommendations for their implementation in food processing and storage. In conclusion, the development of a novel food preservation technique using natural antimicrobial agents has the potential to revolutionize the way food products are preserved, offering safer and more sustainable alternatives to traditional synthetic preservatives. By exploring the antimicrobial properties of natural compounds, this research aims to contribute to the advancement of food technology and promote the production of healthier and more environmentally friendly food products.