Thesis Abstract

Abstract
Food preservation is a critical aspect of the food industry to maintain food safety, quality, and shelf life. Traditional methods of food preservation often involve the use of synthetic chemicals, which may have negative impacts on human health and the environment. Therefore, there is a growing interest in developing new food preservation methods using natural antimicrobial compounds derived from plants, herbs, and other natural sources. This thesis focuses on the development of a novel food preservation method utilizing natural antimicrobial compounds to enhance food safety and quality. The research begins with a comprehensive literature review on the existing methods of food preservation and the potential benefits of using natural antimicrobial compounds. Various studies have shown the antimicrobial properties of plant extracts, essential oils, and other natural compounds, highlighting their potential as effective alternatives to synthetic preservatives. The methodology chapter outlines the experimental design and procedures used to evaluate the efficacy of natural antimicrobial compounds in preserving different types of food products. The research methodology includes the selection of natural antimicrobial compounds, testing protocols, and analytical methods to assess the antimicrobial activity and shelf life extension of the preserved foods. The results and discussion chapter present the findings of the experiments conducted to evaluate the effectiveness of natural antimicrobial compounds in food preservation. The data analysis reveals the antimicrobial activity of the selected compounds against foodborne pathogens and spoilage microorganisms, as well as their impact on the sensory attributes and shelf life of the preserved foods. The conclusion summarizes the key findings of the research and discusses the implications for the food industry. The study demonstrates the potential of natural antimicrobial compounds as safe and sustainable alternatives for food preservation, offering a promising solution to reduce the reliance on synthetic chemicals in the food supply chain. In conclusion, the development of a new food preservation method using natural antimicrobial compounds represents a significant advancement in the field of food technology. The findings of this research contribute to the growing body of knowledge on sustainable food preservation practices and offer practical insights for food manufacturers, regulators, and consumers seeking safer and healthier food options.

Thesis Overview

The project titled "Development of a new food preservation method using natural antimicrobial compounds" aims to address the growing need for innovative and sustainable food preservation techniques in the food industry. Traditional methods of food preservation often rely on synthetic additives and chemical preservatives, which can raise concerns regarding their long-term health implications and environmental impact. As a response to these challenges, this research project focuses on harnessing the potential of natural antimicrobial compounds derived from plant sources to develop a novel and eco-friendly food preservation method. The research will begin with a comprehensive review of the existing literature on food preservation techniques, highlighting the limitations and drawbacks of current methods. By exploring the benefits of natural antimicrobial compounds, such as their effectiveness in inhibiting microbial growth and extending the shelf life of food products, the study aims to establish a strong theoretical foundation for the proposed new preservation method. In the subsequent phase of the project, a series of experiments and trials will be conducted to evaluate the efficacy of selected natural antimicrobial compounds in preserving different types of food products. Factors such as dosage, application methods, and compatibility with various food matrices will be carefully examined to optimize the preservation process. The research methodology will involve both laboratory-based studies and pilot-scale trials to assess the practical feasibility and scalability of the new preservation method. Furthermore, the project will consider the economic viability and regulatory aspects of implementing the novel preservation technique in the food industry. Cost-benefit analysis and risk assessment will be conducted to evaluate the potential commercialization of the developed method. Additionally, compliance with food safety standards and regulations will be a key consideration to ensure the acceptance and adoption of the innovation by food manufacturers and consumers. The expected outcomes of this research project include the development of a sustainable and natural food preservation method that offers effective protection against microbial spoilage while minimizing the use of synthetic additives. By leveraging the antimicrobial properties of natural compounds, the proposed method has the potential to enhance the safety, quality, and shelf life of a wide range of food products. Ultimately, this research aims to contribute to the advancement of environmentally friendly and health-conscious practices in the food industry, aligning with the global trend towards sustainable food production and consumption.