Development of a novel food preservation method using natural antimicrobial compounds

Thesis Abstract

Abstract
The global demand for safe and sustainable food preservation methods has escalated in recent years due to concerns about food safety, quality, and environmental impact. This thesis presents the development of a novel food preservation method utilizing natural antimicrobial compounds derived from plant and microbial sources. The aim of this study was to explore the efficacy of these natural antimicrobial compounds in inhibiting the growth of foodborne pathogens and spoilage microorganisms, thereby prolonging the shelf life of perishable food products. Chapter One provides an introduction to the research topic, outlining the background of the study, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definition of key terms. Chapter Two presents a comprehensive literature review that examines existing food preservation methods, the properties and mechanisms of action of natural antimicrobial compounds, and previous research on their applications in food preservation. Chapter Three details the research methodology employed in this study, including the selection and extraction of natural antimicrobial compounds, the preparation of food samples, the inoculation of pathogens, and the evaluation of antimicrobial activity using various analytical techniques. The chapter also describes the experimental design, data collection methods, and statistical analysis procedures. Chapter Four presents a thorough discussion of the research findings, including the antimicrobial efficacy of the natural compounds tested, their impact on food quality attributes, and their potential application in different food matrices. The results are analyzed and interpreted in the context of existing literature, highlighting the strengths and limitations of the developed preservation method. Finally, Chapter Five offers a conclusive summary of the research outcomes, emphasizing the significance of the developed food preservation method in enhancing food safety, extending shelf life, and reducing the reliance on synthetic preservatives. The implications of this study for the food industry, consumers, and the environment are discussed, along with recommendations for future research directions. In conclusion, the development of a novel food preservation method using natural antimicrobial compounds represents a promising approach to address the challenges associated with traditional preservation techniques. This research contributes to the growing body of knowledge on sustainable food preservation and offers practical insights for the development of safer and more environmentally friendly food products.