Development of a novel food preservation method using natural antimicrobial agents

Thesis Abstract

Abstract
This thesis presents the research findings and outcomes of a study focused on the development of a novel food preservation method utilizing natural antimicrobial agents. In response to the increasing demand for safer and more sustainable food preservation techniques, this research aimed to explore the potential of natural antimicrobial agents in extending the shelf life of food products. The study involved the identification, extraction, and characterization of various natural antimicrobial compounds with proven effectiveness against foodborne pathogens. Chapter one provides an introduction to the research topic, outlining the background, problem statement, objectives, limitations, scope, significance, and structure of the thesis. Chapter two comprises a comprehensive literature review covering ten key areas related to food preservation methods, antimicrobial agents, and their applications in the food industry. The review highlights the existing knowledge gaps and sets the foundation for the current study. Chapter three details the research methodology, including the experimental design, sampling techniques, data collection methods, and analytical procedures. This chapter also discusses the criteria for selecting natural antimicrobial agents and outlines the steps involved in their extraction and application in food preservation. The research methodology section consists of eight sub-sections that provide a detailed insight into the experimental procedures utilized in the study. Chapter four presents a thorough discussion of the research findings, focusing on the effectiveness of natural antimicrobial agents in inhibiting the growth of foodborne pathogens and extending the shelf life of food products. The chapter analyzes the experimental results, identifies trends, and discusses the implications of the findings in the context of food safety and sustainability. Various factors influencing the antimicrobial activity of natural compounds are also explored in this section. In chapter five, the conclusion and summary of the thesis are provided, encapsulating the key findings, implications, and recommendations for future research and practical applications. The study underscores the potential of natural antimicrobial agents as a viable alternative to synthetic preservatives, offering a sustainable and eco-friendly approach to food preservation. The conclusion highlights the contributions of the research to the field of food science and technology and emphasizes the significance of further exploration in this emerging area. Overall, this thesis contributes to the existing body of knowledge on food preservation by introducing a novel approach that harnesses the antimicrobial properties of natural compounds. The study underscores the importance of sustainable practices in the food industry and offers insights into the development of innovative solutions to enhance food safety and quality.