Development of a novel food preservation technique using edible coatings

Thesis Abstract

Abstract
The quest for innovative food preservation techniques has been a prominent area of research in the food technology field. This thesis presents the development of a novel food preservation technique utilizing edible coatings to enhance the shelf life and quality of food products. The study explores the application of edible coatings derived from natural sources to create a protective barrier on the surface of various food items, thereby inhibiting microbial growth, moisture loss, and oxidation. 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 terms. Chapter Two comprises a comprehensive literature review encompassing ten key aspects related to food preservation, edible coatings, their composition, application methods, and effectiveness in extending the shelf life of food products. Chapter Three details the research methodology employed in this study, including the selection of materials, experimental design, coating application techniques, and analytical methods used to evaluate the efficacy of the novel preservation technique. The chapter also discusses the parameters tested, such as microbial load, moisture content, lipid oxidation, and sensory attributes. Chapter Four presents a thorough discussion of the findings obtained from the experiments conducted, analyzing the impact of edible coatings on the preservation of different food products. The chapter elaborates on the results, drawing comparisons between coated and uncoated samples in terms of microbial growth inhibition, moisture retention, oxidation control, and overall quality maintenance. Chapter Five serves as the conclusion and summary of the thesis, highlighting the key findings, implications, and contributions of the research. The chapter also outlines recommendations for further research and practical applications of the novel food preservation technique using edible coatings in the food industry. In conclusion, this thesis sheds light on the development of a promising food preservation method through the application of edible coatings, offering a sustainable and eco-friendly approach to extending the shelf life of perishable food items. The research underscores the potential of edible coatings as a viable solution for improving food safety, quality, and sustainability in the food industry.