Thesis Abstract

Abstract
Food preservation is crucial in ensuring food safety and extending the shelf life of perishable goods. This thesis focuses on the development of a novel food preservation technique utilizing natural antimicrobial agents to address the growing concerns regarding synthetic preservatives and their potential health risks. The objective of this research is to explore the effectiveness of natural antimicrobial agents in inhibiting microbial growth and preserving food quality. The study begins with a comprehensive review of existing literature on food preservation techniques, antimicrobial agents, and their applications in the food industry. Through a systematic literature review, ten key factors influencing the efficacy of natural antimicrobial agents in food preservation are identified and analyzed. The research methodology chapter outlines the experimental design, materials, and methods used to evaluate the effectiveness of natural antimicrobial agents in food preservation. The study includes the selection of suitable natural antimicrobial agents, determination of optimal concentrations, and assessment of their antimicrobial activity against common foodborne pathogens. The findings chapter presents the results of the experiments conducted to evaluate the efficacy of natural antimicrobial agents in preserving various food products. The analysis of data reveals the antimicrobial activity of selected agents and their impact on the sensory qualities and shelf life of the preserved foods. The discussion chapter critically examines the implications of the research findings and their relevance to the food industry. The potential benefits and limitations of adopting natural antimicrobial agents in food preservation are discussed, along with recommendations for further research and practical applications. In conclusion, this thesis highlights the potential of natural antimicrobial agents as a safe and effective alternative to synthetic preservatives in food preservation. The development of a novel food preservation technique using natural antimicrobial agents offers a promising solution to enhance food safety and quality while addressing consumer preferences for natural and sustainable food products.

Thesis Overview

The research project titled "Development of a novel food preservation technique using natural antimicrobial agents" aims to explore innovative methods for extending the shelf life of food products through the utilization of natural antimicrobial agents. This study is motivated by the increasing consumer demand for minimally processed foods with reduced chemical additives and preservatives. By harnessing the antimicrobial properties of natural substances, the project seeks to address food safety concerns while maintaining the nutritional quality and sensory attributes of the products. The research will begin with a comprehensive literature review to examine existing food preservation techniques and the potential of natural antimicrobial agents in inhibiting microbial growth. This review will provide a theoretical foundation for the development of the novel preservation method and guide the selection of suitable natural antimicrobial agents based on their efficacy, safety, and regulatory approval. The methodology section will outline the experimental design and procedures for testing the effectiveness of the selected natural antimicrobial agents in inhibiting the growth of common food spoilage and pathogenic microorganisms. Various parameters such as concentration, application methods, and storage conditions will be investigated to optimize the preservation technique and ensure its practicality for food industry applications. The findings from the research will be discussed in detail in the results section, highlighting the antimicrobial efficacy of the natural agents tested and their impact on the sensory quality and shelf life of the food products. The study will also address any challenges encountered during the experimental work and propose potential strategies for overcoming limitations in the implementation of the novel preservation technique. In conclusion, the project will summarize the key outcomes of the research and provide insights into the feasibility and potential benefits of adopting the novel food preservation technique using natural antimicrobial agents. The significance of this study lies in its contribution to the development of sustainable and environmentally friendly food preservation methods that align with consumer preferences for clean label products. This research endeavor is expected to pave the way for the commercial application of natural antimicrobial agents in enhancing the safety and quality of food products while meeting the demands of a modern and health-conscious market.