Thesis Abstract

Abstract
Food preservation is a crucial aspect of the food industry to maintain the quality and safety of food products. In recent years, there has been a growing interest in utilizing natural antimicrobial compounds for food preservation due to consumer demand for clean-label and sustainable products. This thesis focuses on the development of a novel food preservation method using natural antimicrobial compounds to enhance the safety and shelf-life of food products. The introduction provides an overview of the importance of food preservation, the use of antimicrobial compounds, and the need for innovative and sustainable methods in the food industry. The background of the study explores the current methods of food preservation and the limitations associated with synthetic antimicrobial agents. The problem statement highlights the challenges faced in food preservation and the gap in research for natural alternatives. The objectives of the study aim to develop a novel food preservation method using natural antimicrobial compounds, evaluate the effectiveness of these compounds in inhibiting microbial growth, and assess the impact on the sensory properties of food products. The limitations of the study include the potential variability of natural compounds and the need for further research to optimize their application in food preservation. The scope of the study covers the selection of suitable natural antimicrobial compounds, the development of preservation methods, and the evaluation of their efficacy in various food products. The significance of the study lies in providing a sustainable and safe alternative to synthetic preservatives, meeting consumer demands for clean-label products, and contributing to the advancement of food science and technology. The literature review examines previous studies on natural antimicrobial compounds, their mechanisms of action, and their applications in food preservation. The research methodology outlines the experimental design, materials, and methods used to develop and test the novel preservation method. The discussion of findings presents the results of the experiments, including the effectiveness of natural antimicrobial compounds in inhibiting microbial growth, the impact on food quality, and potential challenges in application. The conclusion summarizes the key findings of the study, implications for the food industry, and recommendations for future research. In conclusion, the development of a novel food preservation method using natural antimicrobial compounds offers a promising approach to enhance food safety and quality while meeting consumer preferences for natural and sustainable products. This research contributes to the advancement of food science and technology and provides valuable insights for industry professionals and researchers in the field of food preservation. Keywords food preservation, natural antimicrobial compounds, food safety, sustainability, clean-label products, food science, food technology.

Thesis Overview

The project "Development of a novel food preservation method using natural antimicrobial compounds" aims to explore innovative approaches to food preservation by harnessing the potential of natural antimicrobial compounds. In today’s food industry, the demand for safe and sustainable food products is on the rise, prompting the need for effective preservation methods that minimize the use of synthetic additives and chemicals. Natural antimicrobial compounds derived from plant sources, essential oils, and other natural substances offer a promising alternative to traditional preservatives, as they are perceived as safe for consumption and environmentally friendly. The research will start by providing a comprehensive introduction to the topic, highlighting the significance of developing novel food preservation methods and the challenges associated with current approaches. It will delve into the background of the study, emphasizing the growing consumer preference for natural and organic food products. The problem statement will underscore the limitations of existing preservation techniques and the need for innovative solutions to enhance food safety and shelf-life. The objectives of the study will be clearly defined, focusing on the development and evaluation of a new food preservation method utilizing natural antimicrobial compounds. The scope of the study will outline the specific parameters and variables that will be considered in the research process. The significance of the study will be emphasized, highlighting its potential to contribute to the advancement of food science and technology, as well as its implications for the food industry and consumer health. The research methodology section will detail the experimental design, materials, and methods employed in the study. It will include information on the selection and extraction of natural antimicrobial compounds, as well as the application of these compounds in food preservation trials. The chapter will also discuss the analytical techniques used to assess the efficacy of the novel preservation method in inhibiting microbial growth and extending the shelf-life of food products. The discussion of findings chapter will present the results of the experiments conducted, including the antimicrobial activity of the natural compounds, their impact on food quality, and their effectiveness in preserving different types of food products. The chapter will analyze the data, draw conclusions based on the findings, and explore the implications of the results for the food industry. In the conclusion and summary chapter, the key findings of the study will be summarized, and the overall success of the novel food preservation method using natural antimicrobial compounds will be evaluated. The chapter will also discuss the practical applications of the research findings, potential areas for further research, and the contribution of the study to the field of food science and technology.