Thesis Abstract

Abstract
Food preservation is a crucial aspect of the food industry to ensure food safety and extend the shelf life of perishable products. The use of natural antimicrobial agents has gained attention as an alternative to synthetic preservatives due to their perceived safety and consumer demand for clean-label products. This thesis focuses on the development of a novel method for enhancing food preservation using natural antimicrobial agents. The research aims to investigate the effectiveness of these agents in inhibiting the growth of spoilage microorganisms and pathogens in food products. Chapter One provides an introduction to the research topic, presenting the background of the study, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definition of key terms. Chapter Two comprises a comprehensive literature review covering ten key aspects related to natural antimicrobial agents, food preservation methods, and their applications in the food industry. Chapter Three details the research methodology, including the selection of natural antimicrobial agents, experimental design, sample preparation, microbial analysis techniques, data collection, and statistical analysis. The chapter also discusses the ethical considerations and potential challenges encountered during the research process. In Chapter Four, the findings of the study are extensively discussed, focusing on the efficacy of the novel method in enhancing food preservation compared to conventional methods. The results of microbial analysis, sensory evaluation, and shelf-life studies are presented and interpreted to assess the effectiveness of natural antimicrobial agents in inhibiting microbial growth and maintaining food quality. Finally, Chapter Five concludes the thesis by summarizing the key findings, discussing the implications of the research, and providing recommendations for future studies. The research contributes to the advancement of food preservation technology by exploring the potential of natural antimicrobial agents as safe and effective alternatives to synthetic preservatives. Overall, this thesis provides valuable insights into the development of innovative strategies for enhancing food preservation using natural antimicrobial agents.

Thesis Overview

The research project titled "Development of a novel method for enhancing food preservation using natural antimicrobial agents" aims to address the pressing need for innovative and sustainable solutions in the field of food preservation. With the growing concerns related to food safety, quality, and shelf life extension, there is a critical demand for the development of effective preservation methods that are both environmentally friendly and safe for consumers. The primary objective of this research is to explore the potential of natural antimicrobial agents as a novel approach to enhancing food preservation. Natural antimicrobial agents, derived from plant extracts, essential oils, and other natural sources, have gained significant attention due to their antimicrobial properties and potential application in food preservation. By harnessing the antimicrobial properties of these natural agents, this research aims to develop a new method that can effectively inhibit the growth of spoilage microorganisms and pathogens in food products. The research will involve a comprehensive literature review to explore the existing knowledge and research gaps related to natural antimicrobial agents and their application in food preservation. Through a systematic review of relevant studies, the research will identify key natural antimicrobial agents with proven effectiveness against foodborne pathogens and spoilage microorganisms. Furthermore, the research will focus on the experimental evaluation of selected natural antimicrobial agents to determine their efficacy in inhibiting microbial growth in various food matrices. By conducting laboratory experiments and microbiological analyses, the research aims to assess the antimicrobial activity of these natural agents and optimize their application for food preservation purposes. The findings of this research are expected to contribute valuable insights into the development of a novel method for enhancing food preservation using natural antimicrobial agents. By offering a sustainable and eco-friendly alternative to synthetic preservatives, the proposed method has the potential to improve the safety and quality of food products while reducing the environmental impact associated with conventional preservation methods. In conclusion, this research project represents a significant step towards advancing the field of food preservation through the exploration of natural antimicrobial agents. By developing a novel method that leverages the antimicrobial properties of natural compounds, this research aims to pave the way for the future development of safer, more sustainable, and effective food preservation techniques.