Development of a novel food preservation technique using natural antimicrobial agents

Thesis Abstract

Abstract
Food preservation is a critical aspect of the food industry to ensure the safety and quality of food products. Traditional preservation methods often involve the use of synthetic preservatives, which may raise concerns regarding their potential health risks. In response to this challenge, the present study focuses on the development of a novel food preservation technique using natural antimicrobial agents. The research aims to explore the effectiveness of natural antimicrobial compounds in preserving food products while maintaining their quality and safety. Chapter one provides an introduction to the research topic, presenting the background of the study, stating the problem statement, objectives, limitations, scope, significance, and defining key terms. Chapter two comprises a comprehensive literature review covering ten key aspects related to food preservation techniques, natural antimicrobial agents, and their applications in the food industry. Chapter three details the research methodology adopted in this study, including the selection and preparation of natural antimicrobial agents, experimental design, and evaluation methods. The chapter also discusses the factors considered in determining the efficacy of the novel preservation technique. Chapter four presents a detailed discussion of the findings obtained from the experiments conducted to assess the effectiveness of the natural antimicrobial agents in preserving food products. The chapter analyzes the results, compares them with existing literature, and discusses the implications for the food industry. In conclusion, chapter five provides a summary of the research findings, discusses the implications for food preservation practices, and offers recommendations for further research. The study contributes to the field of food science and technology by introducing a novel food preservation technique that utilizes natural antimicrobial agents as safe and effective alternatives to synthetic preservatives. This research has the potential to enhance food safety, extend shelf life, and meet consumer demand for natural and sustainable food products. Keywords food preservation, natural antimicrobial agents, food safety, food quality, food industry.