Development of a novel food preservation technique using natural antimicrobial agents

Thesis Abstract

Abstract
This thesis presents the research conducted on the development of a novel food preservation technique utilizing natural antimicrobial agents. Food preservation is a crucial aspect of the food industry to ensure the safety and quality of food products. Traditional methods of food preservation often involve the use of synthetic additives and chemical preservatives, which may raise concerns regarding their potential impact on human health and the environment. In response to these concerns, this research focuses on exploring the efficacy of natural antimicrobial agents derived from plant extracts, essential oils, and other natural sources in preserving food products. The study begins with a comprehensive review of the existing literature on food preservation techniques, emphasizing the drawbacks of conventional methods and the potential benefits of natural antimicrobial agents. The literature review highlights the antimicrobial properties of various natural compounds and their applications in food preservation. The research methodology section details the experimental design and procedures employed to evaluate the effectiveness of natural antimicrobial agents in inhibiting microbial growth and extending the shelf life of food products. The study includes laboratory experiments to assess the antimicrobial activity of selected natural agents against common foodborne pathogens and spoilage microorganisms. The findings of the study are discussed in detail in Chapter Four, which presents the results of the experiments and analyzes the effectiveness of natural antimicrobial agents in preserving different types of food products. The discussion considers factors such as concentration, application methods, and interactions with food matrices that influence the antimicrobial efficacy of natural agents. In conclusion, the research demonstrates the potential of natural antimicrobial agents as a safe and sustainable alternative for food preservation. The study contributes valuable insights to the field of food science and technology by providing evidence of the effectiveness of natural compounds in inhibiting microbial growth and extending the shelf life of food products. The findings of this research have implications for the development of innovative food preservation techniques that align with consumer preferences for natural and clean label products. Overall, this thesis contributes to the advancement of knowledge in the field of food science and technology by exploring the use of natural antimicrobial agents as a promising solution for enhancing the safety and quality of food products while addressing concerns related to synthetic additives and chemical preservatives.