The impact of adding mango peel extract (MPE) on lipid oxidation, color deterioration, microbial stability and sensory properties of beef burgers stored at 4 ± 1 °C for 12 days was investigated. The MPE was incorporated into beef burger mix at 0.1, 0.2 and 0.3%, and compared with 0.01% butylated hydroxyanisole (BHA)/butylated hydroxytoluene (BHT) (1:1; positive control) and control (without any antioxidants; negative control). The results showed that mango peel powder contained high total phenolic content (TPC) (45.17 mg/g) and antioxidant activity (92.05%). Also, the results showed that pH and color ( L*, a* and b*) values of MPE-containing burgers were lower than those of both controls. By the end of storage time, the (0.3%) MPE-containing burgers showed the lowest pH (6.03) and color (L*, a* and b*) values (49.95, 11.51 and 10.38, respectively). Also, the (0.3%) MPE-containing burgers had higher TPC (121.85) and lower TBARS values (0.18) compared to the controls (29.57-60.65 mg GAE/100g and 0.19-0.20 mg malondialdehyde/kg, respectively). Consequently, adding the MPE enhanced the antioxidant activity and resulted in a significant inhibition of total aerobic count in comparison to both controls. The results obtained from sensory analyses revealed that adding the MPE to beef burgers was effective with regard to retarding color and taste deterioration, and rancid odor formation. The (0.1%) MPE-containing burgers had the highest overall sensory scores. The results obtained from this study showed that MPE can be an effective additive with regard to retarding deterioration of quality characteristics during the cold storage of beef burgers.

This study aimed to assess the levels of contamination by pesticide residues in several types of vegetables collected from different regions in Egypt. A total of 100 samples of vegetables (pepper, tomato, cucumber, and strawberry) were collected from markets in five cities (Al-Obour, Al-Salheia El-Gadida, Giza, Zagazig, and Fayed) and analyzed for the presence of 42 different pesticide residues. The Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS) method was used to extract the target pesticides, which were then quantified using Gas Chromatography-Mass Spectrometry (GC-MS/MS) and Liquid Chromatography-Mass Spectrometry (LC-MS/MS) techniques. The results showed that 72% of the vegetable samples contained detectable levels of pesticide residues, with 21% exceeding the European Union Maximum Residue Levels (EU-MRLs) and 51% containing residues below the MRLs. The detected residues were primarily insecticides (56.4%) and fungicides (43.6%), with tomato and strawberry samples showing the highest frequency of both types of pesticides. Tomato also had the highest absolute intake from consumption (2.89 g/kg BW/day), followed by strawberries, peppers, and cucumbers (0.47, 0.159, and 0.096 g/kg BW/day, respectively). A hazard index (HI) was used to assess the dietary risk posed by the pesticide residues, with tomato having the highest contribution value. These findings highlight the need for Integrated Pest Management (IPM) programs to reduce the excessive use of pesticides, particularly in relation to raw food commodities. Action is required to minimize the unacceptable risks identified in this study.

Biogenic amines have been reported to present in different foods. The formation of biogenic amines is influenced by many factors, such as raw materials, microorganisms, and storage conditions. The study aimed to investigate the possibility of incorporation of probiotic bacteria (B. infantis 35624 and L. plantarum 299v) to control biogenic amines formation in peanut butter under the conditions prevailing in this product. The data showed that peanut butter might be a suitable matrix to protect probiotics during storage, and B. infantis had the highest survivability in all samples during incubation at different pH. The values of biogenic amines were decreased continuously in liquid medium relevant to the activity of probiotic bacteria cells. All liquid medium samples had high histamine decreasing ratio; 77.2% for B. infantis and 76.16% for L. plantarum compared with other amines at pH 6.8. The data showed that the incorporation of probiotic bacteria in peanut butter, reduced biogenic amines, especially tyramine and cadaverine, during storage at different temperatures. Degradation of biogenic amines was less at 37° C comparing to 4° C and 25° C. All organoleptic properties were significant when compared to the control sample after 12 weeks of storage at 4, 25 and 37°C, respectively.