Development of a novel food preservation technique using natural antimicrobial agents

Thesis Abstract

Abstract
Food preservation is a critical aspect of ensuring food safety and security, particularly in the face of increasing global food demand and challenges posed by microbial contamination. This thesis focuses on the development of a novel food preservation technique utilizing natural antimicrobial agents to enhance the shelf life and quality of food products. The utilization of natural antimicrobial agents presents a promising alternative to synthetic preservatives, addressing consumer demand for clean label products and reducing potential health risks associated with chemical additives. The research begins with a comprehensive review of relevant literature on food preservation techniques, natural antimicrobial agents, and their mechanisms of action. This review provides a foundation for understanding the current landscape of food preservation and highlights the potential benefits of utilizing natural antimicrobial agents in food processing. The methodology chapter outlines the experimental approach taken to develop and evaluate the novel food preservation technique. This includes the selection and preparation of natural antimicrobial agents, testing protocols for antimicrobial activity, and optimization of application methods for food products. The research methodology also includes sensory evaluation and shelf-life studies to assess the effectiveness of the developed technique in maintaining food quality over time. The findings chapter presents the results of the experimental work, demonstrating the efficacy of the novel food preservation technique in inhibiting microbial growth and extending the shelf life of various food products. The discussion delves into the underlying mechanisms of action of natural antimicrobial agents and their potential applications in different food matrices. Furthermore, the chapter explores the sensory attributes of the preserved food products and evaluates consumer acceptance of the novel preservation technique. In conclusion, the research highlights the potential of natural antimicrobial agents as effective preservatives for enhancing food safety and quality. The study contributes to the growing body of knowledge on sustainable food preservation methods and offers practical insights for the food industry in developing cleaner and safer food products. The successful implementation of the novel preservation technique underscores its significance in addressing current challenges in food preservation and meeting consumer preferences for natural and minimally processed foods.