Development of a novel food preservation method using natural antimicrobial agents

Thesis Abstract

Abstract
The food industry constantly seeks innovative and efficient methods for food preservation to ensure food safety, quality, and shelf-life extension. This thesis focuses on the development of a novel food preservation method utilizing natural antimicrobial agents as alternatives to synthetic preservatives. The project aims to address the growing consumer demand for clean-label and natural food products by exploring the efficacy and feasibility of natural antimicrobial agents in food preservation. The research begins with a comprehensive literature review to establish the current state of knowledge regarding food preservation methods and the use of natural antimicrobial agents. Various natural antimicrobial agents, such as plant extracts, essential oils, antimicrobial peptides, and bacteriophages, are discussed in detail to understand their antimicrobial properties and potential applications in food preservation. The methodology chapter outlines the experimental design, including the selection of natural antimicrobial agents, food matrix, and testing protocols. The research methodology includes screening the antimicrobial activity of selected natural agents against foodborne pathogens, determining the minimum inhibitory concentration, and assessing their effect on food quality parameters such as sensory attributes and nutritional content. The findings chapter presents the results of the experiments conducted to evaluate the efficacy of natural antimicrobial agents in inhibiting microbial growth in various food products. The discussion delves into the mechanisms of action of natural antimicrobial agents, their potential synergistic effects, and their impact on food safety and quality. The conclusion summarizes the key findings of the study and discusses their implications for the food industry. The significance of the research lies in providing valuable insights into the development of natural food preservation methods that are effective, safe, and consumer-friendly. The study contributes to the advancement of sustainable food preservation practices and offers opportunities for the food industry to meet the increasing demand for natural and clean-label food products. In conclusion, the development of a novel food preservation method using natural antimicrobial agents represents a promising approach to enhance food safety and quality while meeting consumer preferences for natural and minimally processed foods. This research opens new avenues for future studies on natural food preservatives and their applications in the food industry.