Development of a novel food preservation technique using natural antimicrobial agents

Thesis Abstract

Abstract
This thesis presents a comprehensive study on the development of a novel food preservation technique utilizing natural antimicrobial agents. The research aims to address the increasing demand for safe and effective food preservation methods that minimize the use of synthetic additives and chemicals. The study involves the exploration of natural antimicrobial agents sourced from plant extracts, essential oils, and other bioactive compounds known for their antimicrobial properties. The research methodology encompasses a series of experiments and analyses to evaluate the antimicrobial efficacy of these natural agents against common foodborne pathogens. Various food matrices are utilized to simulate real-world conditions and assess the feasibility of incorporating these agents into different types of food products. The findings reveal promising results, demonstrating the potential of natural antimicrobial agents in inhibiting the growth of harmful microorganisms and extending the shelf life of perishable foods. Factors such as concentration, application method, and interaction with food components are investigated to optimize the effectiveness of the preservation technique. Furthermore, the study delves into the sensory attributes and consumer acceptance of food products treated with natural antimicrobial agents, ensuring that the preservation method not only enhances safety and shelf life but also maintains the quality and organoleptic properties of the food. The implications of this research are significant in promoting sustainable and eco-friendly practices in the food industry, reducing reliance on synthetic preservatives and additives. The development of a natural antimicrobial-based food preservation technique offers a viable alternative for ensuring food safety and quality while meeting consumer preferences for clean-label products. In conclusion, this thesis contributes to the advancement of food technology by introducing a novel approach to food preservation that harnesses the antimicrobial properties of natural compounds. The results provide valuable insights for food manufacturers, researchers, and regulatory bodies seeking innovative solutions for enhancing food safety and sustainability in the modern food supply chain.