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    Determination of antimicrobial activities of different flower honeys
    (Bursa Uludag University, 2020) Cinar, Aycan
    Honey is highly nutritious, and a functional food rich in bioactive components. The biological activity of honey differs according to its botanical origin, geographic properties, and climate characteristics. Therefore, it is necessary to handle the monofloral and multifloral honey produced in our country in a comprehensive manner. Adopting the understanding of displacement of natural preservatives with synthetic ones enables the exploration of alternative uses of honey. For this purpose, in our study, the antimicrobial activity of lavender, lemon, thyme and multifloral honey were determined and compared with each other. According to the results obtained, it was found that multifloral honey has higher antimicrobial activity than monofloral honey, but lemon honey which is one of the monofloral honey types, shows strong inhibition against microorganisms tested, and thyme honey had the weakest antibacterial effect. Antimicrobial activity (except for Bacillus cereus DSM 4312) was found to be strongest against bacterial then yeast and then mold in all honey varieties. In addition, we found that that the most resistant bacteria statistically was B. cereus DSM 4312, while the most sensitive bacteria was Klebsiella pneumoniae ATCC 700603 and Pseudomonas aeruginosa ATCC 35032. © 2020 Uludag Aricilik Dergisi. All rights reserved.
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    Modelling of Listeria monocytogenes growth and survival in presence of royal jelly, a promising anti-biofilm agent
    (Vup Food Research Inst, Bratislava, 2020) Altuntaş, Seda; Cinar, Aycan; Altuntas, Volkan
    Royal jelly is a natural bee product with well-known antimicrobial properties and prominent clinical uses. The main objective of this study was to reveal the response of L. monocytogenes to royal jelly. Firstly, the influence of royal jelly on the growth kinetic parameters of L. monocytogenes ATCC 7644 was studied with the modified Gompertz mathematical equation. Results indicated that royal jelly retarded the growth of L. monocytogenes by acting mainly on the lag phase duration. Microdilution assay on L. monocytogenes ATCC 7644 performed with two-fold serial dilution method showed that minimal inhibitory concentration (MIC) was 41.67 mg.ml(-1). However, the estimated MIC value modelled with Gompertz survival curve (23.85 mg.ml(-1)) and the validated value (24 mg.ml(-1)) were notably lower than in the micro-dilution assay. It is noteworthy that the predictive microbiology approach has good performance in determining the optimum dose and cost-effective of antimicrobial agents. To our knowledge, biofilm prevention by royal jelly has not yet been studied and a limited number of studies regarded the effects on Listeria monocytogenes. The ability to reduce the formation of biofilm with royal jelly may allow further studies to explore the use of apiculture products in the struggle with L. monocytogenes.
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    Monitoring environmental microbiological safety in a frozen fruit and vegetable plant
    (Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2021) Cinar, Aycan; Onbaşı, Elif
    Ensuring food safety is becoming progressively important in frozen foods due to increased demand and consumption worldwide. The Environmental Monitoring Program (EMP) shall support daily operational activities and monitor the lack of process hygiene & sanitation actions to achieve food safety. The aim of this study was implementation of EMP in the frozen fruit and vegetable factory to identify the place that allows for pathogen/indicator microorganism growth and create preventive actions to reduce or eliminate the risk of cross-contamination. A total of 400 swab samples, Zone 1 (n = 228), Zone 2 (n = 90), Zone 3 (n = 52), Zone 4 (n = 30) were examined for E. coli and Coliform, Total Plate Count (TPC), yeast and mold and environmental Listeria spp. The percentage of satisfying target value before vs after the implementation of EMP was 82% vs. 100% for E. coli, 61% vs. 86% for Coliforms, 48% vs. 77% for TPC and 63% vs. 80% for yeast & mold respectively for Zone 1. Environmental Listeria was not determined in any of the zones. Integration of EMP to food safety management systems is essential to prevent outbreaks, recalls and economic losses. In addition to depending on the developing technologies, EMP should be supported with new corrective actions.
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    The presence of mold in chestnut honey: Is a risk factor to health?
    (Parlar Scientific Publications, 2020) Cinar, Aycan
    In this study, 45 chestnut honey obtained from five different locations in Turkey were examined. The mycological results recovered 11 mold genera consisting of 79 isolates including Absidia spp., Alternaria spp., Aspergillus spp., Aureobasidium spp., Byssochlamys spp., Cladosporium spp., Eurotium spp., Fusarium spp., Mucor spp., Paecilomyces spp., Penicillium spp. The most predominant genera were Penicillium with 41.77 % followed by Aspergillus spp., 26.59 %, Cladosporium spp., 12.66 %. Among Penicillium spp. on chestnut honey, the predominantly isolated species were P. echinulatum, P. glabrum and P. variable, respectively. The presence of molds such as Aspergillus, Alternaria, Fusarium and Penicillium isolated from chestnut honey, which are potential mycotoxin producers, might cause a risk to public health. Also, these molds may trigger indigestion, allergic respiratory illness and adverse effects on the immune system. On the other hand, the total number of mold ranged from 0 to 61 CFU/g. Our results show that Chestnut honey samples in this study have good microbiological and hygienic quality. © 2020 Parlar Scientific Publications. All rights reserved.
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    Rheological and microstructural characterization of royal jelly at different temperatures
    (Wiley, 2019) Sarıcaoğlu, Furkan Türker; Cinar, Aycan; Demircan, Hüseyin; Oral, Rasim Alper
    In this study, effect of temperature (4, 10, 25, and 35 degrees C) on microstructural and rheological properties of royal jelly (RJ) was investigated. Our results indicated that pH and proximate composition of RJ was insignificantly affected by temperature, but degrees Brix values increased. Microstructural images showed that RJ particles were homogeneous at 10 and 25 degrees C, but swelled at 35 degrees C. RJ samples showed shear thinning behavior with yield stress. The increasing temperature caused the increase of yield stress due to swelling of particles. All samples were characterized as weak gel-like behavior because G(') > G('') at up to 100 rad/s. Three interval thixotropic test (3ITT) showed that RJ samples could partially recover after high shear deformation, but increasing temperature decreased recovery percentage of samples. This study revealed that the temperature of RJ should never exceed to 10 degrees C to obtain better recovery during the processing. Practical applications Apicultural products such as royal jelly (RJ) have become very important nutritional products in recent times due to bioactive properties and are increasingly attracted by consumers. Bioactive properties of RJ can highly be deteriorated by process temperature and storage conditions. RJ has creamy and milk-like structure and contains high amounts of proteins and carbohydrates. Therefore, the rheological characterization of RJ can provide significant information about structure, freshness, end product quality for consumers, as well as process equipment design and energy consumption for manufacturers. The freshness of RJ is determined with the analysis of 10-HDA, furosine, superoxide dismutase and 57 kDa proteins. This study revealed that the rheological characterization of RJ at different temperatures may be helpful to estimate freshness and process conditions easier than analytical methods.