Development of a novel food preservation method using natural antimicrobial compounds

Thesis Abstract

Abstract
Food preservation is a critical aspect of the food industry to ensure food safety, quality, and shelf-life extension. The growing consumer demand for natural and sustainable food ingredients has led to an increasing interest in developing novel food preservation methods using natural antimicrobial compounds. 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 review of the literature on existing food preservation methods, the challenges associated with synthetic preservatives, and the potential of natural antimicrobial compounds in food preservation. The literature review highlights the need for sustainable and effective food preservation methods in response to consumer preferences for natural ingredients. The methodology chapter outlines the experimental design, including the selection and extraction of natural antimicrobial compounds, the testing of antimicrobial activity against foodborne pathogens, and the optimization of the preservation method. The research methodology incorporates various analytical techniques to assess the antimicrobial efficacy and safety of the natural compounds in food preservation. The findings of the study demonstrate the effectiveness of natural antimicrobial compounds in inhibiting the growth of foodborne pathogens and extending the shelf life of perishable foods. The discussion chapter delves into the mechanisms of action of natural antimicrobial compounds, their potential applications in different food matrices, and the challenges and opportunities for commercial implementation. The conclusion of this thesis emphasizes the significance of developing sustainable and natural food preservation methods to meet consumer demands and address food safety concerns. The research contributes to the field of food science and technology by providing insights into the potential of natural antimicrobial compounds as alternative preservatives in the food industry. Overall, this thesis offers a valuable contribution to the advancement of food preservation technology, highlighting the potential of natural antimicrobial compounds in enhancing food safety, quality, and sustainability. The findings of this research lay the foundation for further exploration and commercialization of natural food preservation methods, catering to the evolving needs of the food industry and consumers.