Thesis Abstract

Abstract
In the ever-evolving field of Food Science and Technology, the quest for innovative methods to enhance food preservation and safety remains paramount. This thesis focuses on the development of a novel food preservation technique utilizing plant-based antimicrobial compounds. The use of natural antimicrobial agents derived from plants has gained significant attention due to their potential to replace synthetic additives and reduce the risk of harmful chemical residues in food products. This study aims to investigate the efficacy of plant-based antimicrobial compounds in extending the shelf life of perishable food items and maintaining their quality and safety. The research begins with a comprehensive review of existing literature on plant-based antimicrobial compounds, their mechanisms of action, and their applications in food preservation. This literature review explores the potential benefits and challenges associated with utilizing natural antimicrobials in the food industry, providing a solid foundation for the subsequent research activities. The methodology chapter outlines the experimental design and procedures employed to assess the antimicrobial activity of selected plant extracts against common foodborne pathogens. Various analytical techniques, including microbiological assays and chemical analyses, are utilized to determine the antimicrobial efficacy of the plant-based compounds under different conditions. The research methodology also includes sensory evaluations to assess the impact of the antimicrobial treatment on the sensory attributes of the preserved food products. The findings chapter presents the results of the experimental studies, highlighting the antimicrobial effectiveness of the plant-based compounds in inhibiting the growth of pathogenic microorganisms and extending the shelf life of perishable foods. The discussion delves into the implications of these findings for the food industry, emphasizing the potential of plant-based antimicrobial compounds as natural and sustainable alternatives for food preservation. In conclusion, this thesis contributes to the growing body of knowledge on innovative food preservation techniques by demonstrating the feasibility and efficacy of plant-based antimicrobial compounds in enhancing the safety and quality of food products. The study underscores the importance of exploring nature-derived solutions to address the challenges of food preservation in a sustainable and environmentally friendly manner. Overall, the development of a novel food preservation technique using plant-based antimicrobial compounds holds promise for fostering a safer and healthier food supply chain.

Thesis Overview

The research project titled "Development of a novel food preservation technique using plant-based antimicrobial compounds" aims to explore innovative methods for prolonging the shelf life of food products through the use of natural antimicrobial agents derived from plants. This study is motivated by the increasing demand for safe and sustainable food preservation techniques that reduce the reliance on synthetic additives and chemicals. The food industry faces challenges in maintaining the quality and safety of food products during storage and distribution. Traditional methods of food preservation often involve the use of synthetic preservatives, which may raise concerns due to their potential health risks and environmental impact. In response to these challenges, there is a growing interest in developing alternative preservation techniques that leverage the antimicrobial properties of plant-based compounds. This research will focus on identifying and evaluating plant-based antimicrobial compounds that have the potential to inhibit the growth of spoilage microorganisms and pathogens in food products. By harnessing the natural antimicrobial properties of plants, this study aims to develop a novel food preservation technique that is effective, safe, and environmentally friendly. The project will involve a comprehensive literature review to identify relevant plant-based antimicrobial compounds and their mechanisms of action. Experimental studies will be conducted to assess the antimicrobial efficacy of selected plant compounds against a range of foodborne pathogens and spoilage microorganisms. The research methodology will include microbial growth inhibition assays, chemical analysis of plant extracts, and shelf-life studies on food samples treated with plant-based antimicrobial compounds. The findings of this research are expected to contribute to the development of sustainable food preservation strategies that align with consumer preferences for natural and clean-label food products. By exploring the potential of plant-based antimicrobial compounds, this study seeks to offer a promising alternative to conventional food preservation methods while promoting food safety, quality, and sustainability. Overall, this research overview highlights the significance of investigating novel food preservation techniques using plant-based antimicrobial compounds to address current challenges in the food industry. The outcomes of this study have the potential to advance the field of food science and technology by offering practical solutions for enhancing the safety and shelf life of food products in a natural and environmentally conscious manner.