Development of a novel food packaging material with antimicrobial properties for extended shelf life of perishable foods

Thesis Abstract

Abstract
This thesis focuses on the development of a novel food packaging material with antimicrobial properties to enhance the shelf life of perishable foods. The need for innovative packaging solutions that can effectively combat microbial growth and extend the shelf life of perishable foods is crucial in the food industry. The study aims to address this challenge by developing a novel packaging material that not only provides physical protection to the food products but also actively inhibits the growth of harmful microorganisms. Chapter 1 provides an introduction to the research topic, highlighting the background of the study, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definitions of key terms. The literature review in Chapter 2 explores existing research on antimicrobial packaging materials, food preservation techniques, and the impact of packaging on food quality and safety. This chapter also discusses the properties of various antimicrobial agents that can be incorporated into packaging materials to inhibit microbial growth. Chapter 3 details the research methodology employed in this study, including the selection of materials, fabrication techniques, and testing methods used to evaluate the antimicrobial efficacy of the developed packaging material. The chapter also outlines the experimental design, data collection procedures, and statistical analysis methods used to validate the findings. In Chapter 4, the findings of the research are comprehensively discussed, highlighting the antimicrobial properties of the developed packaging material and its effectiveness in extending the shelf life of perishable foods. The chapter also analyzes the impact of the packaging material on food quality, safety, and sensory attributes. Chapter 5 presents the conclusion and summary of the thesis, emphasizing the key findings, implications, and recommendations for future research. The study demonstrates the potential of the novel antimicrobial packaging material in enhancing food safety and quality, reducing food waste, and meeting the increasing consumer demand for sustainable and innovative packaging solutions in the food industry. Overall, this thesis contributes to the field of food technology by introducing a novel packaging material with antimicrobial properties that can significantly impact the shelf life of perishable foods. The study underscores the importance of continuous innovation in food packaging to ensure food safety, quality, and sustainability in the ever-evolving food industry landscape.