Study of the antifungal effects of nanoemulsion and essential oils of Trachyspermum ammi on the Aspergillus niger and the survey of it,s antioxidant effects on shelf life of hamburger

Hamburger is one of the most sensitive protein foods that can be a proper environment for the growth of bacteria, yeasts and fungi. Hence, the potential risk of food poisoning and possibility of contamination of this product is high. In the present study, the antifungal effects of Trachyspermum ammi essential oils and nanoemulsion of essential oils on the hamburgers that contaminated with Aspergillus niger were compared with MIC (Minimum Inhibitance Concentration) and MFC (Minimum Fungicidal Concentration) that was determined by microdilution method. Based on the results of the tests, essential oil and nanoemulsion had an inhibitory effect on the growth of the fungal species tested on the hamburger in all days of the experiment, and the essential oil of nanoemulsion significantly increased the antifungal effect of the essential oil. (P<0.05) In the TBARS test, it was shown that the essential oil and nano-azaance reduced the TBA index in this test, which indicates the antioxidant effect in the hamburger. There was no significant difference between essential oil and nano-essential oils in the test.