Thesis Abstract

Abstract
The global demand for safe and sustainable food preservation methods has escalated in recent years due to concerns about food safety, quality, and environmental impact. This thesis presents the development of a novel food preservation method utilizing natural antimicrobial compounds derived from plant and microbial sources. The aim of this study was to explore the efficacy of these natural antimicrobial compounds in inhibiting the growth of foodborne pathogens and spoilage microorganisms, thereby prolonging the shelf life of perishable food products. Chapter One provides an introduction to the research topic, outlining the background of the study, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definition of key terms. Chapter Two presents a comprehensive literature review that examines existing food preservation methods, the properties and mechanisms of action of natural antimicrobial compounds, and previous research on their applications in food preservation. Chapter Three details the research methodology employed in this study, including the selection and extraction of natural antimicrobial compounds, the preparation of food samples, the inoculation of pathogens, and the evaluation of antimicrobial activity using various analytical techniques. The chapter also describes the experimental design, data collection methods, and statistical analysis procedures. Chapter Four presents a thorough discussion of the research findings, including the antimicrobial efficacy of the natural compounds tested, their impact on food quality attributes, and their potential application in different food matrices. The results are analyzed and interpreted in the context of existing literature, highlighting the strengths and limitations of the developed preservation method. Finally, Chapter Five offers a conclusive summary of the research outcomes, emphasizing the significance of the developed food preservation method in enhancing food safety, extending shelf life, and reducing the reliance on synthetic preservatives. The implications of this study for the food industry, consumers, and the environment are discussed, along with recommendations for future research directions. In conclusion, the development of a novel food preservation method using natural antimicrobial compounds represents a promising approach to address the challenges associated with traditional preservation techniques. This research contributes to the growing body of knowledge on sustainable food preservation and offers practical insights for the development of safer and more environmentally friendly food products.

Thesis Overview

The project titled "Development of a novel food preservation method using natural antimicrobial compounds" aims to address the pressing need for effective and sustainable food preservation methods in the food industry. The research will focus on the development and evaluation of a novel food preservation technique that utilizes natural antimicrobial compounds to extend the shelf life of perishable food products. This innovative approach seeks to reduce the reliance on synthetic preservatives and enhance food safety and quality. The research will begin with a comprehensive literature review to explore the current state of food preservation methods, the role of antimicrobial compounds in food preservation, and the potential benefits of using natural antimicrobial agents. This review will provide the necessary background information to support the development of the proposed novel food preservation method. The methodology for this research will involve the selection and extraction of natural antimicrobial compounds from various plant and microbial sources. These compounds will then be tested for their antimicrobial activity against common foodborne pathogens to determine their effectiveness in inhibiting microbial growth. The research will also involve the optimization of formulation and application methods to ensure the efficacy and safety of the novel food preservation technique. The findings of this research are expected to contribute to the advancement of food preservation technology by offering a sustainable and eco-friendly alternative to traditional chemical preservatives. The successful development of a novel food preservation method using natural antimicrobial compounds has the potential to revolutionize the food industry by providing consumers with safer and healthier food products. Overall, this research project represents a significant step towards addressing the challenges of food preservation in a sustainable and environmentally conscious manner. By harnessing the power of natural antimicrobial compounds, this research has the potential to improve food safety, quality, and shelf life while reducing the reliance on synthetic preservatives.