Thesis Abstract

Abstract
The increasing demand for safe and high-quality food products has driven the need for innovative food preservation techniques. This research project focuses on the development of a novel natural preservative to extend the shelf life of perishable food products. The study aims to address the limitations of conventional synthetic preservatives by exploring the potential of natural compounds in preserving food while ensuring consumer safety and product quality. The research begins with a comprehensive review of the existing literature on food preservation techniques, the challenges associated with synthetic preservatives, and the potential benefits of natural preservatives. This literature review highlights the importance of finding effective and sustainable alternatives to traditional preservatives to meet consumer demands for clean-label and minimally processed food products. The methodology chapter outlines the experimental approach adopted in this research, including the selection of natural compounds, formulation development, and evaluation of the preservative efficacy. The research methodology incorporates both in vitro and in situ studies to assess the antimicrobial activity, stability, and sensory properties of the novel natural preservative. The findings chapter presents the results of the experimental studies, demonstrating the effectiveness of the natural preservative in inhibiting microbial growth and extending the shelf life of perishable food products. The discussion section critically analyzes the implications of the research findings, highlighting the potential applications of the novel preservative in various food products and its impact on food safety and quality. In conclusion, this research project contributes to the field of food technology by introducing a novel natural preservative that offers a sustainable and safe alternative to synthetic additives. The study underscores the importance of harnessing the potential of natural compounds in food preservation to meet consumer preferences for clean-label products. The successful development of this natural preservative has significant implications for the food industry in enhancing product shelf life, ensuring food safety, and meeting consumer demand for healthier and more sustainable food options.

Thesis Overview