Thesis Abstract

Abstract
The preservation of food products is a critical aspect of ensuring food safety and extending shelf life. Conventional methods of food preservation often involve the use of chemical additives that may raise concerns related to health and environmental impact. In response to this, the present study focuses on the development of a novel food preservation technique utilizing natural antimicrobial agents. The aim of this research is to explore the efficacy and feasibility of utilizing natural antimicrobial agents derived from plant sources as alternatives to conventional chemical preservatives. The literature review conducted in this study encompasses ten key areas related to food preservation, natural antimicrobial agents, their mechanisms of action, and previous research on their application in food preservation. This comprehensive review provides a strong foundation for the experimental phase of the research. The research methodology employed in this study includes a series of experiments to evaluate the antimicrobial activity of selected natural agents against common foodborne pathogens. The methodology also involves testing the compatibility of these natural agents with different food matrices to assess their potential for use in various food products. The findings of the study reveal promising results regarding the antimicrobial efficacy of the natural agents tested. Moreover, the study highlights the potential of these natural antimicrobial agents to serve as effective alternatives to synthetic preservatives in food products. The discussion of findings delves into the implications of these results for the food industry and the broader implications for food safety and sustainability. In conclusion, the research on the development of a novel food preservation technique using natural antimicrobial agents represents a significant step towards promoting the use of sustainable and environmentally friendly practices in the food industry. The study underscores the importance of exploring natural alternatives to chemical preservatives and provides valuable insights into the potential applications of natural antimicrobial agents in food preservation.

Thesis Overview

The project titled "Development of a novel food preservation technique using natural antimicrobial agents" aims to explore innovative methods for preserving food products using natural antimicrobial agents. In recent years, there has been a growing interest in sustainable and eco-friendly food preservation techniques as an alternative to synthetic preservatives that may have potential health and environmental risks. Natural antimicrobial agents derived from plants, herbs, spices, and other sources have shown promise in inhibiting the growth of spoilage microorganisms and pathogens in food products. The research will focus on developing a novel food preservation technique that harnesses the antimicrobial properties of natural compounds to extend the shelf life of perishable food items. By utilizing natural antimicrobial agents, the project aims to offer a safer and more sustainable alternative to traditional chemical preservatives, addressing consumer concerns about food safety and quality. Key objectives of the study include identifying suitable natural antimicrobial agents with effective antimicrobial properties, optimizing the extraction and application methods of these agents in food products, evaluating their efficacy in inhibiting microbial growth, and assessing the sensory and nutritional qualities of the preserved foods. The research will also investigate potential synergistic effects of combining different natural antimicrobial agents to enhance their preservation capabilities. The project will involve comprehensive literature review to understand the existing research on natural antimicrobial agents and food preservation techniques. Subsequently, experimental studies will be conducted to develop and test the novel preservation method using a variety of food matrices and microbial strains. The research methodology will include extraction and characterization of natural antimicrobial agents, formulation of preservation treatments, microbial challenge tests, sensory evaluation, and shelf-life studies. The findings of this research are expected to contribute to the development of sustainable food preservation strategies that align with current consumer preferences for natural and clean label products. By exploring the potential of natural antimicrobial agents, the project aims to offer practical solutions for the food industry to enhance the safety, quality, and shelf life of food products while reducing reliance on synthetic preservatives. Ultimately, this research seeks to advance knowledge in the field of food technology and promote the adoption of environmentally friendly practices in food preservation.