Thesis Abstract

Abstract
The food industry continually seeks innovative and sustainable solutions to enhance food preservation methods. This thesis presents research on the development of a novel food preservation technique utilizing natural antimicrobial agents. The study explores the potential of using plant-based antimicrobial compounds as an alternative to synthetic additives, aiming to improve food safety and shelf-life while meeting consumer demand for clean label products. The research begins with an introduction to the significance of food preservation and the increasing interest in natural antimicrobial agents. A comprehensive literature review is conducted to examine existing knowledge on food preservation techniques, the properties of natural antimicrobial compounds, and their effectiveness in inhibiting microbial growth in food products. The methodology chapter outlines the experimental design and procedures used to evaluate the antimicrobial activity of selected plant extracts. Various analytical techniques are employed to assess the antimicrobial efficacy, including agar diffusion assays, minimum inhibitory concentration (MIC) determination, and microbial growth kinetics studies. The findings chapter presents the results of the experiments, highlighting the antimicrobial potential of specific plant extracts against common foodborne pathogens. The discussion delves into the mechanisms of action of natural antimicrobial compounds and their application in food preservation. Factors influencing the antimicrobial activity, such as concentration, pH, and temperature, are thoroughly analyzed. In conclusion, this research demonstrates the feasibility and effectiveness of utilizing natural antimicrobial agents for food preservation. The study contributes to the growing body of knowledge on sustainable food preservation methods and offers insights into the development of clean label products with enhanced safety and quality. Future research directions are proposed to further explore the potential applications of natural antimicrobial compounds in the food industry. Overall, this thesis provides valuable insights into the development of a novel food preservation technique using natural antimicrobial agents, offering a promising avenue for improving food safety and quality in a sustainable manner.

Thesis Overview