Thesis Abstract

Abstract
The food industry constantly seeks innovative and sustainable ways to preserve food products and ensure their safety and quality. This thesis presents the development of a novel food preservation technique using natural antimicrobial compounds. The research focuses on harnessing the antimicrobial properties of natural compounds to extend the shelf life of food products while minimizing the use of synthetic preservatives. Chapter 1 provides an introduction to the research topic, highlighting the background, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definition of terms. The introduction sets the stage for understanding the importance of developing alternative food preservation techniques. Chapter 2 presents a comprehensive literature review covering ten key aspects related to food preservation, natural antimicrobial compounds, their mechanisms of action, and previous studies on incorporating natural compounds into food preservation methods. This review establishes the foundation for the research and identifies gaps in the existing knowledge. Chapter 3 details the research methodology employed in developing the novel food preservation technique. The chapter discusses the selection and preparation of natural antimicrobial compounds, testing methods, experimental design, data collection, and analysis procedures. The methodology ensures the rigor and reliability of the research findings. Chapter 4 delves into the discussion of findings, presenting the results of experiments conducted to evaluate the efficacy of the novel food preservation technique. The chapter analyzes the effects of different natural antimicrobial compounds on food products, their antimicrobial activity, impact on sensory attributes, and overall preservation performance. The findings are discussed in relation to the research objectives and existing literature. Chapter 5 concludes the thesis by summarizing the key findings, implications of the research, limitations, and recommendations for future studies. The conclusion highlights the potential of natural antimicrobial compounds in food preservation and emphasizes the significance of developing sustainable and safe food preservation methods. In conclusion, the development of a novel food preservation technique using natural antimicrobial compounds represents a promising approach to enhancing food safety and quality. This research contributes to the growing body of knowledge on sustainable food preservation methods and underscores the potential of natural compounds in addressing the challenges of synthetic preservatives. The findings of this study pave the way for further research and practical applications in the food industry.

Thesis Overview

The project titled "Development of a novel food preservation technique using natural antimicrobial compounds" aims to explore innovative methods for extending the shelf life of food products through the application of natural antimicrobial agents. In recent years, there has been a growing interest in developing sustainable food preservation techniques that reduce the reliance on synthetic additives and chemicals. Natural antimicrobial compounds derived from plants, herbs, and other sources have shown promising antimicrobial properties, making them attractive alternatives for food preservation. The research will begin with a comprehensive review of existing literature on natural antimicrobial compounds and their applications in food preservation. This literature review will provide a solid foundation for understanding the current state of research in this field and identify gaps that the study aims to address. By synthesizing information from various sources, the study will establish a theoretical framework for the development of a novel food preservation technique using natural antimicrobial compounds. The methodology chapter will outline the experimental approach adopted to evaluate the efficacy of selected natural antimicrobial compounds in inhibiting the growth of spoilage microorganisms in different food matrices. Various parameters such as concentration, application method, and storage conditions will be investigated to optimize the effectiveness of the natural antimicrobial agents. Microbiological analyses, sensory evaluations, and shelf-life studies will be conducted to assess the impact of the novel preservation technique on food quality and safety. The discussion of findings chapter will present the results of the experiments conducted, highlighting the effectiveness of the natural antimicrobial compounds in prolonging the shelf life of food products. The study will explore the mechanisms of action of these compounds against different microorganisms and discuss their potential applications in various food products. Furthermore, the chapter will address any challenges encountered during the research and propose strategies for overcoming them in future studies. In conclusion, the project will provide valuable insights into the development of a sustainable food preservation technique using natural antimicrobial compounds. By harnessing the antimicrobial properties of natural compounds, the study aims to offer an eco-friendly and healthier alternative to traditional food preservation methods. The findings of this research have the potential to contribute to the advancement of food science and technology, offering new opportunities for enhancing food safety and quality in the food industry.