Development of a Novel Food Preservation Technique Using Plant-based Compounds

Thesis Abstract

Abstract
The food industry is constantly seeking innovative and sustainable methods for food preservation to meet the growing demands of consumers for safe and high-quality food products. In this context, the development of novel food preservation techniques using plant-based compounds has gained significant attention due to their natural origin, eco-friendly properties, and potential health benefits. This thesis aims to investigate and develop a novel food preservation technique utilizing plant-based compounds to enhance the shelf life and safety of food products. Chapter One provides an introduction to the research topic, presenting the background of the study, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definition of key terms. Chapter Two consists of a comprehensive literature review that covers ten key areas related to food preservation, plant-based compounds, their antimicrobial properties, and their application in food preservation. Chapter Three outlines the research methodology employed in this study, including the research design, data collection methods, sample preparation, experimental procedures, and data analysis techniques. This chapter also discusses the selection criteria for plant-based compounds, their extraction methods, and their effectiveness in food preservation applications. Furthermore, the chapter elaborates on the experimental setup and parameters used to evaluate the preservation efficacy of plant-based compounds. Chapter Four presents a detailed discussion of the findings obtained from the experiments conducted to assess the effectiveness of the novel food preservation technique using plant-based compounds. The results of the study are analyzed and interpreted to evaluate the antimicrobial activity, preservation efficacy, and sensory attributes of the treated food products compared to conventional preservation methods. Finally, Chapter Five provides a conclusion and summary of the research thesis, highlighting the key findings, implications, limitations, and recommendations for future research in the field of food preservation using plant-based compounds. The potential benefits of the developed technique in terms of food safety, shelf life extension, and environmental sustainability are discussed, emphasizing its significance in the food industry. Overall, this thesis contributes to the advancement of food science and technology by exploring the potential of plant-based compounds as effective and eco-friendly alternatives for food preservation. The findings of this research offer valuable insights for food manufacturers, researchers, and policymakers seeking sustainable solutions to enhance food quality and safety in the modern food industry.