Thesis Abstract

Abstract
This thesis presents the research work conducted on the development of a novel food packaging material aimed at enhancing sustainability and antimicrobial properties to extend the shelf life of food products. The demand for sustainable packaging solutions in the food industry has been increasing due to environmental concerns and the need to reduce food waste. This study focuses on addressing these challenges by exploring innovative approaches to create a packaging material that not only meets sustainability criteria but also incorporates antimicrobial properties to improve food safety and prolong shelf life. The research begins with a comprehensive literature review to establish the current state of knowledge on sustainable packaging materials, antimicrobial properties, and their impact on food preservation. Various factors influencing food packaging, such as environmental impact, material properties, and food safety regulations, are discussed to provide a solid foundation for the study. Following the literature review, the research methodology is detailed, outlining the experimental approach taken to develop the novel food packaging material. The methodology includes material selection, fabrication techniques, testing procedures for antimicrobial efficacy, sustainability assessment, and shelf-life studies. The experimental setup is designed to investigate the physical, mechanical, and antimicrobial properties of the developed packaging material under different storage conditions. The findings from the experiments are then presented and discussed in Chapter Four, highlighting the performance of the novel packaging material in terms of sustainability, antimicrobial activity, and shelf-life extension. The results indicate that the developed material exhibits promising antimicrobial properties while maintaining sustainable characteristics, making it a viable option for food packaging applications. In conclusion, the study emphasizes the significance of developing sustainable food packaging solutions with antimicrobial properties to address food safety and environmental concerns. The novel packaging material shows potential for commercialization and implementation in the food industry to enhance food preservation, reduce food waste, and promote sustainable practices. The limitations of the study are acknowledged, and recommendations for future research are provided to further optimize the developed packaging material for broader applications. Overall, this research contributes to the ongoing efforts to improve food packaging technologies and supports the transition towards more sustainable and effective packaging solutions for the food industry.

Thesis Overview

The project titled "Development of a novel food packaging material with enhanced sustainable and antimicrobial properties for extending shelf life" aims to address the growing need for innovative solutions in food packaging technology. The food industry faces significant challenges in ensuring the quality and safety of food products throughout the supply chain, from production to consumption. One critical aspect is the packaging materials used, which play a crucial role in preserving the freshness and extending the shelf life of food products. This research project focuses on the development of a novel food packaging material that incorporates sustainable and antimicrobial properties to address these challenges effectively. The primary objective is to create a packaging material that not only provides physical protection to the food products but also offers enhanced sustainability by reducing environmental impact and antimicrobial properties to inhibit the growth of spoilage microorganisms and pathogens. The study will begin with a comprehensive literature review to explore existing research on food packaging materials, sustainable packaging practices, and antimicrobial technologies. This review will provide a foundation for understanding the current state of the art and identifying gaps that the proposed novel packaging material intends to address. The research methodology will involve the design and formulation of the new packaging material, considering factors such as material composition, processing techniques, and antimicrobial agents to be incorporated. Laboratory experiments will be conducted to evaluate the physical, mechanical, and antimicrobial properties of the developed packaging material. Various analytical techniques will be employed to assess its performance in preserving food quality and extending shelf life. The findings from the experimental investigations will be presented and discussed in detail in the subsequent chapters of the thesis. The discussion will focus on the effectiveness of the novel packaging material in terms of sustainability, antimicrobial activity, and its impact on food preservation. The results will be compared with existing packaging materials to highlight the advantages and potential applications of the developed material. In conclusion, this research project seeks to contribute to the advancement of food packaging technology by introducing a novel material with enhanced sustainable and antimicrobial properties. The proposed packaging material has the potential to offer significant benefits to the food industry in terms of extending the shelf life of products, reducing food waste, and ensuring food safety. Overall, the project aims to address critical issues in food packaging and promote sustainable practices in the industry.