Nowadays, chemical preservatives are being used to control the microbial population as well as to retard the oxidation reactions in food. Consumers are unsatisfied with different synthetic preservatives because of their side effects (Langroodi et al., 2018). There can be seen a global tendency toward preservation methods that are both environmental-friendly and healthy in terms of processing, production, and preservation. Nature-oriented methods have been prevalent in this respect, with a focus on natural additives that have long been applied in different cultures, not only promoting palatability of the treated ingredients but also lowering the perishability