Development of a novel food preservation technique using natural antimicrobial agents

Thesis Abstract

Abstract
The field of food technology is constantly evolving, driven by the increasing demand for safe and sustainable food preservation methods. In response to this demand, this thesis explores the development of a novel food preservation technique using natural antimicrobial agents. The aim of this research is to investigate the effectiveness of natural antimicrobial agents in extending the shelf life of food products, with a focus on maintaining food safety and quality standards. The study begins with a comprehensive review of the existing literature on food preservation techniques and the use of natural antimicrobial agents in the food industry. By synthesizing and analyzing previous research, this literature review establishes the current state of knowledge in the field and identifies gaps that this research aims to address. Following the literature review, the research methodology section outlines the experimental approach taken in this study. The methodology includes the selection and preparation of natural antimicrobial agents, the testing protocol for evaluating their antimicrobial properties, and the design of food preservation experiments to assess their efficacy in extending the shelf life of various food products. The findings from the experimental work are presented and discussed in detail in the results and discussion chapter. This section highlights the effectiveness of natural antimicrobial agents in inhibiting microbial growth and preserving the quality of food products over an extended period. The discussion also addresses the practical implications of these findings for the food industry and the potential benefits of adopting natural antimicrobial agents as a sustainable food preservation solution. In conclusion, this thesis contributes to the field of food technology by proposing a novel food preservation technique that harnesses the antimicrobial properties of natural agents. By demonstrating the efficacy of natural antimicrobial agents in extending the shelf life of food products, this research offers a promising avenue for enhancing food safety and sustainability in the food industry. The implications of this study extend to food manufacturers, regulatory bodies, and consumers, highlighting the potential of natural antimicrobial agents as a safe and eco-friendly alternative to conventional food preservatives.