Thesis Abstract

Abstract
This thesis presents the research findings on the development of a novel food preservation method utilizing natural antimicrobial agents. In a world facing increasing concerns about food safety and sustainability, the need for effective and eco-friendly food preservation methods is paramount. The study focuses on harnessing the antimicrobial properties of natural compounds to extend the shelf life of food products while minimizing the use of synthetic additives. The research begins with a comprehensive review of existing literature on food preservation techniques, highlighting the limitations of current methods and the potential benefits of natural antimicrobial agents. The study then delves into the methodology employed in developing and testing the novel preservation method, including the selection of suitable natural antimicrobial agents, formulation optimization, and evaluation of antimicrobial efficacy. Results from experimental trials demonstrate the effectiveness of the novel preservation method in inhibiting microbial growth and preserving the quality of various food products. Furthermore, the study investigates the impact of the preservation method on sensory attributes, nutritional content, and overall consumer acceptability of the preserved foods. The findings of this research contribute to the field of food technology by offering a sustainable and environmentally friendly alternative to traditional food preservation methods. The utilization of natural antimicrobial agents presents opportunities for reducing the reliance on synthetic additives and addressing consumer demands for clean-label and minimally processed foods. Overall, this thesis provides valuable insights into the development of a novel food preservation method using natural antimicrobial agents, highlighting its potential applications in enhancing food safety, quality, and sustainability. The research findings pave the way for further exploration and commercialization of this innovative preservation approach in the food industry.

Thesis Overview

The project titled "Development of a novel food preservation method using natural antimicrobial agents" aims to explore innovative approaches to food preservation by harnessing the power of natural antimicrobial agents. In recent years, there has been a growing interest in finding alternative methods to preserve food that do not rely on synthetic chemicals or additives. This project seeks to address this need by investigating the efficacy of natural antimicrobial agents derived from sources such as plants, herbs, and essential oils in inhibiting the growth of pathogens and spoilage microorganisms in food products. The research will involve a comprehensive literature review to examine the existing knowledge on natural antimicrobial agents and their potential applications in food preservation. This will provide a solid foundation for identifying gaps in the current research and formulating research objectives to address these gaps. The project will also involve experimental work to test the effectiveness of selected natural antimicrobial agents in preserving different types of food products under varying conditions. The methodology will include screening various natural antimicrobial agents for their antimicrobial activity, determining the minimum inhibitory concentrations required to inhibit microbial growth, and assessing the impact of these agents on the sensory qualities and shelf life of the food products. The research will also explore the mechanisms of action of the natural antimicrobial agents to gain a better understanding of how they exert their antimicrobial effects. The findings of this study are expected to contribute to the development of new and sustainable food preservation methods that are both effective and safe for consumers. By harnessing the antimicrobial properties of natural compounds, this research aims to offer a viable alternative to traditional food preservation techniques that rely on synthetic chemicals. Ultimately, the goal is to promote the use of natural antimicrobial agents in the food industry as a means of enhancing food safety and quality while reducing the reliance on artificial additives. Overall, this project represents a significant step towards advancing the field of food preservation through the development of novel and environmentally friendly solutions. The research outcomes have the potential to benefit not only food manufacturers and producers but also consumers who are increasingly seeking healthier and more natural food options.