Development of a novel food preservation technique using natural antimicrobial compounds

Thesis Abstract

Abstract
This thesis presents a comprehensive study on the development of a novel food preservation technique utilizing natural antimicrobial compounds. In light of increasing consumer demand for safer and more natural food preservation methods, the research explores the potential of incorporating natural antimicrobial agents into food products to enhance their shelf life and safety. The study encompasses a detailed examination of different types of natural antimicrobial compounds, their mechanisms of action, and their effectiveness in inhibiting foodborne pathogens. The research methodology involves a series of experiments to evaluate the antimicrobial properties of various natural compounds against common foodborne pathogens. These experiments are conducted using both in vitro and in situ models to simulate real-world food preservation conditions. The findings of these experiments are analyzed to determine the most effective natural antimicrobial compounds for food preservation applications. Furthermore, the study investigates the impact of incorporating natural antimicrobial compounds on the sensory attributes and nutritional quality of food products. Sensory evaluations are conducted to assess the organoleptic properties of the preserved foods, while nutritional analyses are performed to ascertain any changes in the nutritional composition induced by the addition of natural antimicrobial agents. The results of the study reveal promising outcomes in terms of the efficacy of natural antimicrobial compounds in extending the shelf life of food products and inhibiting the growth of foodborne pathogens. The sensory evaluations indicate that the addition of natural antimicrobial agents does not significantly alter the sensory attributes of the preserved foods, thereby maintaining consumer acceptability. Moreover, the nutritional analyses demonstrate that the nutritional quality of the preserved foods remains largely unaffected by the incorporation of natural antimicrobial compounds. Overall, this research contributes to the field of food technology by introducing a novel approach to food preservation that harnesses the antimicrobial properties of natural compounds. The findings of this study have significant implications for the food industry, offering a sustainable and environmentally friendly alternative to conventional food preservation methods. The insights gained from this research can guide the development of new food preservation strategies that prioritize both safety and quality, aligning with the growing consumer preference for natural and minimally processed foods.