Development of a novel food preservation method using plant-based antimicrobial agents

Thesis Abstract

Abstract
The increasing demand for natural and sustainable food preservation methods has led to the exploration of plant-based antimicrobial agents as potential alternatives to synthetic additives. This thesis presents the development of a novel food preservation method utilizing plant-based antimicrobial agents to enhance the safety and shelf life of food products. The research involved the identification and extraction of bioactive compounds from various plant sources known for their antimicrobial properties. These plant extracts were then incorporated into food matrices to evaluate their efficacy in inhibiting the growth of spoilage and pathogenic microorganisms. Chapter One provides an overview of the research, including the background, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definition of key terms. Chapter Two presents a comprehensive literature review that explores the current state of research on plant-based antimicrobial agents and their applications in food preservation. Chapter Three details the research methodology, including the selection of plant sources, extraction techniques, antimicrobial assays, and incorporation of plant extracts into food products. The chapter also discusses the experimental design and statistical analysis used to evaluate the effectiveness of the novel preservation method. In Chapter Four, the findings of the study are extensively discussed, highlighting the antimicrobial activity of plant extracts against a range of microorganisms commonly found in food. The chapter also examines the stability, sensory attributes, and potential applications of the developed preservation method in different food systems. Chapter Five concludes the thesis by summarizing the key findings, implications, and contributions of the research. The study demonstrates the potential of plant-based antimicrobial agents as effective and sustainable alternatives for food preservation, offering a promising avenue for the development of natural, safe, and environmentally friendly food preservation methods. In conclusion, the research contributes to the growing body of knowledge on plant-based antimicrobial agents and their applications in food science and technology. The findings of this study have implications for the food industry, providing insights into the development of innovative and eco-friendly food preservation strategies that meet consumer demand for safe and quality food products.