Development of a novel method for food preservation using natural antimicrobial agents

Thesis Abstract

Abstract
The demand for effective and safe methods of food preservation has led to growing interest in exploring natural antimicrobial agents as alternatives to synthetic preservatives. This thesis focuses on the development of a novel method for food preservation using natural antimicrobial agents. The research aims to investigate the antimicrobial properties of selected natural agents and their potential application in food preservation. The study begins with a comprehensive review of the existing literature on natural antimicrobial agents, their mechanisms of action, and their effectiveness in inhibiting microbial growth in food products. The review highlights the limitations of current synthetic preservatives and the potential benefits of using natural alternatives. In the research methodology chapter, the experimental design, materials, and methods employed for the evaluation of the antimicrobial properties of the selected natural agents are detailed. The study includes the screening of various natural compounds for their antimicrobial activity, determination of minimum inhibitory concentrations, and assessment of their efficacy in food matrices. The findings chapter presents the results of the experiments conducted to evaluate the antimicrobial properties of the natural agents. The data analysis reveals the effectiveness of certain natural compounds in inhibiting the growth of common foodborne pathogens and spoilage microorganisms. The discussion delves into the implications of these findings for the development of a novel method for food preservation. In conclusion, the study demonstrates the potential of natural antimicrobial agents as effective and safe alternatives for food preservation. The research contributes to the growing body of knowledge on the use of natural compounds in food technology and provides valuable insights into the development of sustainable food preservation methods. Recommendations for future research and practical applications of the findings are also discussed. Overall, this thesis advances our understanding of the potential of natural antimicrobial agents for food preservation and offers a promising avenue for further research and development in this field.