Various food preservatives are used in food formulations in order to control their either microbial or chemical putrefaction. Recently, there has been a renaissance of attention in natural compounds due to consumer interests for whole-natural foods. The commonly used food preservatives occasionally shows some allergic actions. Moreover, these compounds have potential to form carcinogenic by-products, such as nitrosamines (Bondi et al., 2017; Firoozi et al., 2020). Plant extracts as natural products have received great attentions recently by food manufacturers due to their interesting preservative actions, such as antimicrobial and antioxidant activities, originated from their some functional ingredients, such as phenols, polyphenols, flavonoids, alkaloids, and tannins which gives a certain physiological action to cells (Bouarab Chibane et al., 2019). Less toxicity, easily availability, and acceptable effectiveness with broadspectrum activity are some advantages of these natural preservatives (Bouarab Chibane et al., 2019). Alhagi maurorum (A. maurorum) is the single species of genus Alhagi (Fabaceae) found in Iran. The phytochemical analysis showed that some bioactive compounds such as carbohydrates, fatty acids, alkaloids, triterpenes, tannins, cumarins, sterols, vitamins, and flavanone glycosides (alhagitin and alhagidin and proanthocyanidins) are found in Alhagi species (Bakht et al., 2014).