Chapter 1

: Introduction 1.1 Introduction
1.2 Background of Study
1.3 Problem Statement
1.4 Objectives of Study
1.5 Limitations of Study
1.6 Scope of Study
1.7 Significance of Study
1.8 Structure of the Thesis
1.9 Definition of Terms

Chapter 2

: Literature Review 2.1 Overview of Antimicrobial Properties of Natural Plant Extracts
2.2 Previous Studies on Food Preservation using Plant Extracts
2.3 Methods of Extracting and Testing Antimicrobial Properties of Plants
2.4 Factors Affecting Antimicrobial Efficacy of Plant Extracts
2.5 Comparison of Plant Extracts with Synthetic Preservatives
2.6 Regulations and Safety Concerns of Plant Extracts in Food Industry
2.7 Challenges in Implementing Plant Extracts for Food Preservation
2.8 Future Trends in Research on Plant Extracts for Food Preservation
2.9 Gaps in Existing Literature
2.10 Summary of Literature Review

Chapter 3

: Research Methodology 3.1 Research Design
3.2 Sampling Technique
3.3 Data Collection Methods
3.4 Experimental Setup
3.5 Variables and Measurements
3.6 Data Analysis Techniques
3.7 Ethical Considerations
3.8 Validity and Reliability of Data

Chapter 4

: Discussion of Findings 4.1 Analysis of Antimicrobial Properties of Natural Plant Extracts
4.2 Comparison with Synthetic Preservatives
4.3 Impact of Plant Extracts on Food Preservation
4.4 Relationship between Plant Extract Concentration and Antimicrobial Efficacy
4.5 Discussion on Safety and Regulatory Considerations
4.6 Interpretation of Results
4.7 Implications for Food Industry
4.8 Recommendations for Future Research

Chapter 5

: Conclusion and Summary 5.1 Summary of Findings
5.2 Conclusions Drawn from the Study
5.3 Contributions to Knowledge
5.4 Practical Implications
5.5 Recommendations for Implementation
5.6 Areas for Future Research
5.7 Conclusion