Development of a novel food preservation technology using natural antimicrobial compounds

Thesis Abstract

Abstract
The increasing demand for safe and sustainable food preservation methods has led to a growing interest in the development of novel technologies that utilize natural antimicrobial compounds. This thesis focuses on the development of a new food preservation technology that harnesses the antimicrobial properties of natural compounds to enhance food safety and extend shelf life. The study begins with an exploration of the background of food preservation methods and the challenges associated with existing techniques. The problem statement highlights the need for innovative solutions to address the limitations of current preservation methods and improve food quality and safety. The objective of this study is to investigate the effectiveness of natural antimicrobial compounds in preserving food products and to develop a novel technology that can be applied in the food industry. The methodology chapter outlines the research design, materials, and methods used to evaluate the antimicrobial properties of selected natural compounds and their application in food preservation. The study includes laboratory experiments, microbial analysis, and sensory evaluations to assess the efficacy and acceptability of the developed technology. The literature review chapter provides a comprehensive analysis of existing research on natural antimicrobial compounds, food preservation technologies, and their applications in the food industry. The discussion of findings chapter presents the results of the experiments conducted, including the antimicrobial activity of selected compounds, their effect on food quality, and their potential for commercial application. The chapter also examines the challenges and opportunities associated with implementing the novel preservation technology in the food industry. The conclusion and summary chapter offer a comprehensive overview of the research findings, implications for the food industry, and recommendations for future research. The significance of this study lies in its contribution to the development of sustainable food preservation methods that can enhance food safety, reduce food waste, and meet consumer demands for natural and clean-label products. The thesis concludes with a discussion of the potential impact of the novel preservation technology on the food industry and the importance of continued research in this area to address emerging food safety challenges. Overall, this thesis provides valuable insights into the development of a novel food preservation technology using natural antimicrobial compounds and highlights the potential benefits of integrating natural solutions into the food preservation process.