Development of a novel food packaging material with antimicrobial properties for extending the shelf life of perishable foods

Thesis Abstract

Abstract
This thesis presents the research conducted on the development of a novel food packaging material with antimicrobial properties aimed at extending the shelf life of perishable foods. The growing concern over food spoilage and foodborne illnesses has necessitated the exploration of innovative food packaging solutions to enhance food safety and quality. This study focuses on the design and evaluation of a packaging material that not only provides physical protection to food products but also incorporates antimicrobial properties to inhibit the growth of spoilage and pathogenic microorganisms. The research methodology involved a comprehensive literature review to establish the current state of food packaging technology and antimicrobial agents used in food preservation. Subsequently, the study delved into the formulation and testing of the novel packaging material, considering factors such as material compatibility, antimicrobial efficacy, and overall performance in maintaining food quality during storage. Chapter 4 presents a detailed discussion of the findings obtained from laboratory experiments and analytical tests conducted on the developed packaging material. The results reveal promising antimicrobial properties of the material, demonstrating its potential to inhibit the growth of common foodborne pathogens and spoilage microorganisms. Moreover, the packaging material exhibited good barrier properties against oxygen and moisture, crucial factors in extending the shelf life of perishable foods. The significance of this research lies in its contribution to the field of food science and technology by introducing a novel approach to food packaging design that integrates antimicrobial functionality. The developed packaging material has the potential to enhance food safety, reduce food waste, and ultimately benefit consumers, manufacturers, and the environment. In conclusion, the findings of this study underscore the feasibility and effectiveness of incorporating antimicrobial properties into food packaging materials for extending the shelf life of perishable foods. The implications of this research extend beyond theoretical considerations to practical applications in the food industry, offering a promising solution to address the challenges of food spoilage and contamination. Further research and development are warranted to optimize the formulation and scalability of the novel packaging material for commercialization and widespread adoption in the food packaging sector.