Thesis Abstract

Abstract
The food industry is constantly seeking innovative methods to extend the shelf life of food products while maintaining their nutritional quality and safety. In line with this objective, this study focuses on the development of a novel food preservation method utilizing natural antioxidants. Natural antioxidants have gained attention in recent years due to their potential health benefits and ability to prevent oxidative deterioration in food products. This research project aims to explore the effectiveness of natural antioxidants in prolonging the shelf life of various food products. The study begins with a comprehensive literature review that examines the role of antioxidants in food preservation, the mechanisms of oxidative deterioration, and the potential benefits of using natural antioxidants. The literature review also highlights current research trends and gaps in knowledge related to the use of natural antioxidants in food preservation. Subsequently, the research methodology section outlines the experimental design, sample preparation, antioxidant extraction methods, and analytical techniques to evaluate the efficacy of natural antioxidants in food preservation. The study includes the selection of appropriate food matrices, antioxidant sources, and storage conditions to simulate real-world scenarios. The findings of this study are presented in the discussion section, which includes an analysis of the impact of natural antioxidants on the oxidative stability, sensory attributes, and microbial quality of the food products. The results provide valuable insights into the potential application of natural antioxidants in food preservation and contribute to the existing body of knowledge in this field. In conclusion, this research project demonstrates the feasibility and effectiveness of using natural antioxidants as a novel food preservation method. The study highlights the importance of natural antioxidants in enhancing the shelf life and quality of food products, thereby offering a sustainable and health-conscious approach to food preservation. The findings of this study have implications for the food industry, consumers, and researchers interested in exploring innovative solutions for food preservation. Keywords food preservation, natural antioxidants, oxidative deterioration, shelf life, food quality, sustainable food technology.

Thesis Overview

The project titled "Development of a novel food preservation method using natural antioxidants" aims to investigate and develop an innovative approach to food preservation by utilizing natural antioxidants. This research project seeks to address the increasing demand for safe and healthy food products while reducing the reliance on synthetic preservatives that may have potential health risks. The research will begin with a comprehensive review of existing literature on food preservation methods, focusing on the use of natural antioxidants and their effectiveness in extending the shelf life of food products. This literature review will provide a solid foundation for understanding the current state of research in the field and identify gaps that the proposed study aims to fill. The methodology section of the project will outline the experimental design and procedures for testing the efficacy of natural antioxidants in preserving various food products. This will involve conducting laboratory experiments to assess the antioxidant properties of different natural compounds and their ability to inhibit the growth of spoilage microorganisms. The findings from the research will be discussed in detail in the results and discussion section, highlighting the effectiveness of the novel food preservation method developed using natural antioxidants. The data obtained from the experiments will be analyzed to determine the impact of the natural antioxidants on the quality and safety of the preserved food products. In conclusion, this research project will contribute to the field of food technology by introducing a new approach to food preservation that is both safe and sustainable. By harnessing the antioxidant properties of natural compounds, this method has the potential to offer a viable alternative to traditional synthetic preservatives, promoting the production of healthier and more environmentally friendly food products.