Thesis Abstract

Abstract
This thesis presents the development of a novel food preservation technique utilizing natural antimicrobial compounds. With the increasing demand for safer and more sustainable food preservation methods, the use of natural antimicrobial compounds has emerged as a promising alternative to synthetic preservatives. The research focused on exploring the effectiveness of various natural antimicrobial compounds in preserving food products and assessing their impact on food quality and safety. The introduction provides a background of the study, highlighting the significance of developing innovative food preservation techniques that are both effective and environmentally friendly. The problem statement identifies the limitations of current food preservation methods and the need for alternative approaches to address food spoilage and contamination issues. The objectives of the study are outlined to investigate the efficacy of natural antimicrobial compounds in inhibiting microbial growth and extending the shelf life of food products. A comprehensive literature review examines previous research on natural antimicrobial compounds and their applications in food preservation. The review covers various types of natural antimicrobial compounds, their mechanisms of action, and their potential benefits and limitations in food preservation. The research methodology section describes the experimental design, materials, and methods used to evaluate the effectiveness of natural antimicrobial compounds in preserving different food products. The findings of the study are discussed in detail in Chapter Four, highlighting the key results and implications for food preservation practices. The discussion addresses the effectiveness of natural antimicrobial compounds in inhibiting microbial growth, extending shelf life, and maintaining food quality. The study also considers the sensory attributes, nutritional value, and safety aspects of food products treated with natural antimicrobial compounds. In conclusion, this thesis demonstrates the potential of natural antimicrobial compounds as effective alternatives to synthetic preservatives in food preservation. The research findings contribute to the growing body of knowledge on sustainable and safe food preservation methods, offering insights into the development of innovative strategies for enhancing food safety and quality. The study underscores the importance of exploring natural antimicrobial compounds as eco-friendly solutions to food preservation challenges. Keywords food preservation, natural antimicrobial compounds, microbial growth inhibition, shelf life extension, food quality, sustainability.

Thesis Overview

The research project entitled "Development of a novel food preservation technique using natural antimicrobial compounds" aims to investigate and develop an innovative approach to food preservation by utilizing natural antimicrobial compounds. This study is motivated by the increasing demand for safer and more sustainable food preservation methods in response to the challenges posed by microbial contamination and food spoilage. The project will begin with a comprehensive review of existing literature on food preservation techniques, antimicrobial compounds, and their mechanisms of action. This literature review will provide a solid foundation for understanding the current state of the art in food preservation and will guide the development of the novel technique. The research will focus on identifying and selecting natural antimicrobial compounds with proven efficacy in inhibiting the growth of foodborne pathogens and spoilage microorganisms. These compounds may include plant extracts, essential oils, organic acids, and other bioactive substances known for their antimicrobial properties. The experimental phase of the project will involve testing the selected natural antimicrobial compounds individually and in combination to determine their effectiveness in preserving various types of food products. Factors such as concentration, application method, and compatibility with different food matrices will be investigated to optimize the preservation process. Furthermore, the study will assess the sensory attributes, nutritional quality, and shelf-life extension potential of food products treated with the developed preservation technique. Microbiological analyses will be conducted to evaluate the microbial load and safety of the preserved foods throughout storage. The findings of this research are expected to contribute to the advancement of food preservation technology by offering a sustainable and environmentally friendly alternative to conventional methods that rely on synthetic preservatives. The novel technique developed in this study has the potential to enhance the safety, quality, and shelf-life of a wide range of food products while meeting consumer demands for natural and minimally processed foods. Overall, this research project represents a significant step towards addressing the challenges associated with food spoilage and microbial contamination through the development of an innovative food preservation technique based on natural antimicrobial compounds.