Development of a novel food preservation technique using natural antimicrobial agents

Thesis Abstract

Abstract
Food preservation is a critical aspect of food technology to ensure the safety and quality of food products. In recent years, there has been an increasing demand for natural food preservatives due to concerns about the potential health risks associated with synthetic additives. This thesis focuses on the development of a novel food preservation technique using natural antimicrobial agents to enhance the shelf life of food products. The research methodology involved a comprehensive literature review to identify suitable natural antimicrobial agents and their mechanisms of action. Subsequently, experimental studies were conducted to evaluate the efficacy of these natural agents in inhibiting the growth of spoilage microorganisms in various food matrices. Chapter one provides an introduction to the research topic, highlighting the background of the study, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definition of key terms. Chapter two presents a detailed literature review on natural antimicrobial agents, including their sources, properties, modes of action, and applications in food preservation. The literature review also discusses current trends and challenges in the use of natural preservatives in the food industry. Chapter three outlines the research methodology, including the selection of natural antimicrobial agents, experimental design, sample preparation, microbial analysis techniques, and data analysis methods. The chapter also describes the criteria for evaluating the effectiveness of the novel preservation technique in terms of microbial inhibition, sensory attributes, and shelf life extension. Chapter four presents the findings of the experimental studies, including the antimicrobial activity of selected natural agents against common foodborne pathogens and spoilage microorganisms. The chapter discusses the impact of these natural preservatives on the microbial load, pH, color, texture, and overall quality of food products. Furthermore, the chapter examines the synergistic effects of combining different natural antimicrobial agents to enhance their efficacy in food preservation. Chapter five provides a comprehensive conclusion and summary of the research findings, highlighting the key contributions, implications, and recommendations for future research. The study demonstrates the potential of natural antimicrobial agents as effective alternatives to synthetic preservatives for extending the shelf life of food products while maintaining their safety and quality. Overall, this thesis contributes to the advancement of food preservation technology and addresses the growing consumer demand for natural and sustainable food products.