Phytochemicals are good sources of natural antioxidants and have beneficial effects on human health. Many of phenolic phytochemicals have shown antimicrobial and antifungal activity. Anise hyssop (Agastache foeniculum [Pursh] Kuntze) is a perennial aromatic plant of the Lamiaceae family with antimicrobial and antifungal properties and useful for gastrointestinal problems. In this investigation, the antioxidant activity of extracts, their antimicrobial activity against Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, B. subtilis, Salmonella thyphimurium, S. enteritidis, Escherichia coli strains and their antifungal activity against Aspergillus niger and A. flavus was evaluated. Seven components were identified, representing 95.4% of the oils including methyl chavicol (83.1%), limonene (3.4%), spathulenol (3.1%) and caryophyllene oxide (3.1%). Agar disk diffusion and broth micro-well dilution assays showed that B. subtilis was the most resistant strain against both of the EOs and E. coli was the most sensitive bacteria. Results of both disc diffusion and MIC showed that the EO was more effective against A. flavus than A. niger. Antioxidant activity of A. foeniculum by DPPH and ABTS assays revealed remarkable antioxidant activities of this EO comparing with BHT. Results of current study indicated that A. foeniculum EOs can be used as a food preservative in having antibacterial, antifungal and antioxidant activity for the control of food deterioration. Manuscript profile

Molds are one of the most important causes of food spoilage that produce toxic substances called mycotoxins, which endanger the consumer health. The adverse effects of synthetic food preservatives consumption made researches to focus on application of natural preservatives in order to increase shelf life of food as well as prevention of harmful effects of chemical preservatives. The present study was conducted to investigate the effects of Echinophora platyloba essential oil on spore growth of Aspergillus flavus, Penicillium expansum and Fusarium graminearum. The essential oil composition of E. platyloba was analyzed by gas chromatography–mass spectrometry (GC-MS) and its antifungal effect was evaluated by disk diffusion and micro dilution methods. Results revealed that the MIC values of essential oil for A. flavus, P. expansum and F. graminearum were 0.625 mg.mL-1, 0.625 mg.mL-1 and 0.3125 mg.mL-1 and the MFC values were 0.625 mg.mL-1, 1.250 mg.mL-1 and 0.625 mg.mL-1. The essential oil had the highest and the lowest anti-fungal effect on F. graminearum and A. flavus respectively. In conclusion, due to notable antifungal effects of E. platyloba essential oil, it can be practically applied as a natural alternative to chemical preservatives in food industry. Manuscript profile

Fish is often more perishable than most other foodstuffs. Microbial progression, enzymatic activity, and non-enzymatic oxidation of fats reduce the quality of fish and its products. The present study aimed to evaluate the effects of the nano-gel emulsion and emulsion gel of an alginate coating containing Zataria multiflora essential oil (ZMEO) on the chemical and sensorial quality of rainbow trout fillet (Oncorhynchus mykiss) during 16 days of refrigerated storage (4±1°C). The fish fillets were treated with alginate coating, alginate emulsion with different ZMEO concentrations (E0.25%, E0.5%, and E1%), and nano-emulsion with different ZMEO concentrations (N0.25%, N0.5%, and N1%). Afterwards, the fillets were analyzed for chemical changes (pH, TVB-N, TBARS, PV, FFA, and fatty acid profile) and sensory properties (color, texture, flavor, odor, and overall acceptability) on days zero, four, eight, 12, and 16. Data analysis was performed in SPSS version 21 using ANOVA, Bonferroni post-hoc test, and Dunnett T3 test to assess significant differences at P<0.05. The results of chemical analysis showed an increasing trend (pH, TVB-N, TBARS, PV, FFAs, MUFAs, and SFAs) during the storage period (day 16) although the rate was slower in the nano-emulsion treatments. Furthermore, the sensory properties of the samples decreased during the storage period, while using ZMEO in the alginate coating (especially in the nano-emulsion form) showed better results compared to the control. According to the results, the alginate coating containing ZMEO (especially in the nano-emulsion form) could preserve the chemical and sensorial quality of the fresh trout fillets for four days. Manuscript profile