Thesis Abstract

Abstract
This thesis explores the development of a novel food preservation technique utilizing natural antimicrobial agents. Food preservation is a critical aspect of the food industry to ensure food safety, quality, and shelf life. Traditional preservation methods often involve the use of chemical additives, which may raise concerns regarding health and environmental impacts. Natural antimicrobial agents derived from plant extracts, essential oils, and other sources offer a promising alternative to synthetic additives. The study begins with a comprehensive review of the current literature on food preservation techniques and natural antimicrobial agents. The literature review highlights the growing interest in natural antimicrobials as effective agents for extending the shelf life of various food products. It also discusses the mechanisms of action of natural antimicrobial agents and their potential applications in food preservation. The research methodology section outlines the experimental design and procedures employed to develop and evaluate the novel food preservation technique. Key aspects such as the selection of natural antimicrobial agents, formulation of the preservation solution, testing methods, and data analysis techniques are described in detail. The study aims to assess the efficacy of the developed technique in inhibiting microbial growth and preserving the quality of foods. The findings from the experimental evaluation are presented and discussed in Chapter Four. Results demonstrate the effectiveness of the novel food preservation technique using natural antimicrobial agents in inhibiting microbial growth and extending the shelf life of food products. The discussion includes comparisons with traditional preservation methods and considerations for practical implementation in the food industry. In conclusion, this thesis contributes to the field of food technology by proposing a sustainable and natural approach to food preservation. The development of a novel preservation technique using natural antimicrobial agents offers a viable alternative to synthetic additives, addressing concerns related to food safety and consumer preferences. The research findings underscore the potential of natural antimicrobial agents in enhancing the shelf life and quality of food products while maintaining safety standards. Overall, this study provides valuable insights into the application of natural antimicrobial agents in food preservation and sets the stage for further research and innovation in this area. The findings have implications for food manufacturers, regulatory bodies, and consumers seeking safer and more sustainable food preservation solutions.

Thesis Overview

The project titled "Development of a novel food preservation technique using natural antimicrobial agents" aims to address the growing need for sustainable and effective methods of food preservation in the food technology industry. With the increasing demand for natural and organic food products, there is a significant interest in developing innovative techniques that utilize natural antimicrobial agents for food preservation. The research will focus on exploring and developing a new food preservation technique that harnesses the antimicrobial properties of natural substances such as plant extracts, essential oils, and bioactive compounds. By utilizing these natural antimicrobial agents, the project aims to enhance food safety and extend the shelf life of various food products without the need for synthetic chemicals or additives. The study will begin with a comprehensive literature review to examine existing methods of food preservation, the properties of natural antimicrobial agents, and previous research on utilizing these agents in food preservation. This will provide a solid foundation for the development of the novel preservation technique. The research methodology will involve laboratory experiments and trials to test the efficacy of different natural antimicrobial agents in inhibiting the growth of common foodborne pathogens and spoilage microorganisms. Various parameters such as concentration, application methods, and compatibility with different food matrices will be investigated to optimize the preservation technique. The project will also consider the economic feasibility and scalability of the novel preservation technique, taking into account factors such as cost-effectiveness, ease of implementation, and potential commercial applications. The findings of the study will be analyzed and discussed in detail to evaluate the effectiveness and potential challenges of the developed technique. Ultimately, the project aims to contribute to the advancement of sustainable and natural food preservation methods, offering a viable alternative to traditional chemical preservatives. The development of a novel food preservation technique using natural antimicrobial agents has the potential to revolutionize the food industry by providing safer, healthier, and more environmentally friendly food products to consumers."