Thesis Abstract

Abstract
This thesis explores the development of a novel food preservation technique utilizing natural antimicrobial agents to enhance food safety and extend shelf life. In recent years, there has been a growing concern regarding the safety and quality of food products, leading to an increased demand for effective and sustainable food preservation methods. Natural antimicrobial agents derived from plants, herbs, and essential oils have shown great potential as alternatives to synthetic chemicals due to their perceived safety and consumer preference for natural ingredients. Chapter 1 provides an introduction to the research topic, including a background of the study, problem statement, research objectives, limitations, scope, significance, structure of the thesis, and definition of terms. The chapter sets the stage for the exploration of natural antimicrobial agents in food preservation. Chapter 2 consists of a comprehensive literature review covering ten key aspects related to natural antimicrobial agents, food preservation techniques, microbial growth inhibition mechanisms, and previous studies on the application of natural antimicrobials in food systems. This review serves as a foundation for understanding the current state of knowledge in the field and identifying gaps that this research aims to address. Chapter 3 details the research methodology employed in this study, including the selection of natural antimicrobial agents, experimental design, sample preparation, testing procedures, data analysis techniques, and quality control measures. The chapter outlines the steps taken to investigate the effectiveness of natural antimicrobial agents in inhibiting microbial growth and preserving food products. Chapter 4 presents a thorough discussion of the research findings, including the evaluation of the antimicrobial activity of selected natural agents, their impact on food quality attributes, and their potential applications in various food products. The chapter also discusses the implications of the findings on food safety, shelf life extension, and consumer acceptance of natural preservation techniques. Chapter 5 offers a conclusive summary of the research outcomes, highlighting the key findings, implications for the food industry, limitations of the study, and recommendations for future research. The chapter underscores the significance of developing sustainable and natural food preservation methods to meet the evolving needs of consumers and ensure the safety and quality of food products. Overall, this thesis contributes to the advancement of food science and technology by exploring the potential of natural antimicrobial agents as effective and eco-friendly alternatives for food preservation. The research findings provide valuable insights for food industry stakeholders, researchers, and policymakers seeking innovative solutions to enhance food safety and meet consumer demands for natural and sustainable food products.

Thesis Overview

The project titled "Development of a novel food preservation technique using natural antimicrobial agents" aims to explore innovative methods for enhancing food preservation using natural antimicrobial agents. In recent years, there has been a growing concern about the safety and quality of food products due to microbial contamination, leading to significant economic losses and health risks. Traditional food preservation methods often involve the use of synthetic chemicals, which may raise health and environmental concerns. Therefore, there is a need to develop sustainable and eco-friendly techniques for food preservation. This research project focuses on utilizing natural antimicrobial agents derived from plants, herbs, spices, and other sources to inhibit the growth of pathogenic microorganisms in food products. By harnessing the antimicrobial properties of these natural substances, the project aims to develop a novel and effective food preservation technique that is safe, environmentally friendly, and cost-effective. The research will involve screening various natural antimicrobial agents for their efficacy in inhibiting the growth of common foodborne pathogens such as Salmonella, Escherichia coli, and Listeria monocytogenes. Different extraction methods will be employed to extract bioactive compounds from natural sources, followed by testing their antimicrobial activity through in vitro and in situ experiments. Furthermore, the project will investigate the mechanisms of action of natural antimicrobial agents to understand how they exert their inhibitory effects on microbial growth. This knowledge will help in optimizing the formulation of these agents for maximum effectiveness in food preservation applications. Overall, the research aims to contribute to the development of sustainable and natural food preservation techniques that can help improve the safety, shelf-life, and quality of food products while reducing reliance on synthetic chemicals. The findings from this project have the potential to benefit the food industry by providing innovative solutions for ensuring food safety and security in a more environmentally friendly manner.