Thesis Abstract

Abstract
This thesis presents the research conducted on the development of a novel food preservation technique utilizing natural antimicrobial compounds. The increasing global demand for safe and sustainable food preservation methods has driven the exploration of alternative approaches to chemical additives. Natural antimicrobial compounds derived from plant extracts, essential oils, and other sources have shown promise as effective preservatives with minimal negative impact on human health and the environment. This study aimed to investigate the efficacy of these natural compounds in preserving food products and to develop a practical application method for their use. The research methodology involved a comprehensive literature review to establish the theoretical foundation of natural antimicrobial compounds and their potential applications in food preservation. The study also included experimental investigations to evaluate the antimicrobial activity of selected compounds against common foodborne pathogens and spoilage microorganisms. Various techniques such as disk diffusion assays, minimum inhibitory concentration (MIC) determination, and shelf-life studies were employed to assess the effectiveness of the natural antimicrobial compounds in different food matrices. The findings of this research demonstrate the significant antimicrobial properties of natural compounds such as plant extracts and essential oils against a range of foodborne pathogens, including bacteria, fungi, and yeasts. The results indicate that these compounds have the potential to inhibit microbial growth and extend the shelf life of various food products. Furthermore, the study identified optimal concentrations and application methods for incorporating natural antimicrobial compounds into food matrices to achieve the desired preservation effects. The discussion of the research findings highlights the practical implications of utilizing natural antimicrobial compounds as an alternative to synthetic preservatives in food processing and storage. The potential benefits of this novel preservation technique include improved food safety, reduced chemical residues in food products, and enhanced consumer acceptance of natural ingredients. The study also addresses the challenges and limitations associated with the application of natural antimicrobial compounds, such as variability in effectiveness, regulatory considerations, and sensory impacts on food quality. In conclusion, the development of a novel food preservation technique using natural antimicrobial compounds represents a promising approach to ensuring the safety and quality of food products while promoting sustainability in the food industry. The insights gained from this research contribute to the growing body of knowledge on natural preservatives and offer practical recommendations for future research and implementation in food technology and food safety practices.

Thesis Overview

The project titled "Development of a novel food preservation technique using natural antimicrobial compounds" aims to explore innovative methods for preserving food using natural antimicrobial compounds. In recent years, there has been a growing interest in finding sustainable and environmentally friendly alternatives to traditional food preservation techniques that often rely on synthetic additives. Natural antimicrobial compounds derived from plants, herbs, and other sources have shown promising results in inhibiting the growth of spoilage microorganisms and pathogens in food products. The research will begin with a thorough review of existing literature on natural antimicrobial compounds and their effectiveness in food preservation. This literature review will provide a comprehensive understanding of the current state of research in this field, identifying gaps and opportunities for further exploration. The methodology chapter will outline the experimental approach and techniques that will be used to develop and test the novel food preservation technique. This may include laboratory experiments to assess the antimicrobial activity of various natural compounds, as well as pilot-scale trials to evaluate the feasibility and practicality of implementing the new preservation method in a real-world food processing setting. The discussion of findings chapter will present the results of the experiments and trials conducted as part of the research. This section will analyze the effectiveness of the natural antimicrobial compounds in inhibiting microbial growth, extending the shelf life of food products, and maintaining product quality and safety. In conclusion, the project will provide valuable insights into the potential of natural antimicrobial compounds as a viable alternative to synthetic additives in food preservation. The findings of this research could have significant implications for the food industry, offering a more sustainable and health-conscious approach to extending the shelf life of food products while minimizing the use of synthetic chemicals. Overall, the project on the "Development of a novel food preservation technique using natural antimicrobial compounds" represents an important contribution to the field of food technology, with the potential to drive innovation and promote sustainability in food processing and preservation practices.