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Öğe Determination of antimicrobial activities of different flower honeys(Bursa Uludag University, 2020) Cinar, AycanHoney 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.Öğe Edible Film and Coating Materials against Fungal Decay(CRC Press, 2025) Altuntas, Seda; Terzioglu, Pinar; Cinar, Aycan; Atalay, Zeynep PinarIn food preservation, combating fungal decay emerges as one of humanity's most enduring challenges. Fungi, with their voracious appetite and stealthy nature, have long plagued the efforts of humankind to store and distribute food safely. Fungal attack leads to significant losses in food products and poses health risks to consumers due to mycotoxins production (Ortega-Toro et al., 2017). In addition, it is one of the most important reasons for economic losses in the food industry. Therefore, from the earliest civilizations to the modern era, the quest for effective strategies to combat fungal decay has been relentless, leading to the development of various preservation techniques and materials. © 2026 selection and editorial matter, Jian Ju and Fangyuan Zhao; individual chapters, the contributors. All rights reserved.Öğe Encapsulated black garlic: Comparison with black garlic extract in terms of physicochemical properties, biological activities, production efficiency and storage stability(Elsevier, 2022) Cinar, Aycan; Altuntas, Seda; Demircan, Huseyin; Dundar, Ayse Neslihan; Taner, Gokce; Oral, Rasim AlperIn this paper, the convenience of encapsulation technique was investigated in terms of characterization of capsule, changing the volatile compounds and preservation biological activity throughout six months for black garlic (BG) by comparison with the aqueous extract which prepared from BG (stored at 4 C) each analysis period. Besides, the genotoxic and antigenotoxic aspects of aqueous black garlic extract (BGE) and black garlic capsule (BGC) developed as a novel promising product were also researched. The S-allyl-L-cysteine (SAC) con-tent, which is mostly known to be responsible for biological activity, was preserved in BGC during six months. The variety of volatile compound of BGC (2 compounds) was significantly reduced compared to BG (17 com-pounds) and BGE (7 compounds), which indicates that the extraction and encapsulation traps the undesirable odor. A significant decrease was observed for total phenolic content and antioxidant capacity (performed with DPPH and CUPric Reducing Antioxidant Capacity (CUPRAC)) of BGC with storage like BGE. In contrast, the values obtained with the ABTS method remained constant with storage. The antimicrobial activity (carried out on five Gram-positive bacteria, three Gram-negative bacteria and three yeasts) of BGC was preserved better than BGE. The treatment concentrations (50, 100, 200 mu g/mL) of both BGE and BGC did not have a genotoxic effect and moreover they have antigenotoxic effects against mitomycin C on human lymphocyte cells. All these results implied that BGC can be good a candidate to increase the consumption of BG providing health benefits and functional supplement for food.Öğe 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, VolkanRoyal 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.Öğe Monitoring environmental microbiological safety in a frozen fruit and vegetable plant(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2021) Cinar, Aycan; Onbaşı, ElifEnsuring 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.Öğe PHYSICOCHEMICAL, BIOCHEMICAL AND SENSORY CHARACTERIZATION OF BEE BREAD FROM BURSA (TURKiYE) REGION(Bursa Uludag University, 2024) Ergun, Hacer; Taner, Gökçe; Cinar, Aycan; Karagül Yüceer, YoncaBee bread, also known as perga, is a product created through anaerobic lactic fermentation, meticulously crafted by bees. Worker bees mix collected pollen with nectar and their specialized enzymes, then pack and store this nutrient-dense substance in honeycomb cells. Bee bread is highly esteemed as a valuable food source due to its rich protein content, antioxidants, phenolic compounds, vitamins, and minerals. Its health benefits have been increasingly recognized in recent years. This study aims to investigate the physical and chemical properties, as well as the aroma constituents, of bee bread samples sourced from Bursa and its surrounding areas. The analysis includes measurements of moisture content (17.89%), ash (2.53%), crude fat (9.16%), and crude protein (19.06%). Additionally, total phenolic content was determined 9.91 mg gallic acid equivalent per gram (mg GA/g), total flavonoid content at 0.32 mg quercetin equivalent per gram (mg QE/g), CUPRAC activity at 12.97 mg Trolox equivalent per gram (mg Trolox/g), and TEAC activity at 0.55 mM Trolox per m ter (mg Trolox/mL). Aromatic compounds were identified and their percentage ratios determined using Solid Phase Microextraction (SPME) combined with Gas Chromatography-Mass Spectrometry (GC-MS). These findings align with previous research in the field, although significant variations among parameters are noted due to factors such as geographic location, climate, vegetation, collection time, and sample collection methodology. © 2024 Bursa Uludag University. All rights reserved.Öğe Protective culture: Is it a solution to improve the quality of culture-free white cheese?(Wiley, 2022) Eren-Vapur, Ufuk; Cinar, Aycan; Altuntas, SedaThe biggest problem faced by cheese producers is the textural and microbiological quality of culture-free white cheese types, known as shepherd's cheese or cottage cheese among local people and produced widely throughout Turkey with high heat treatment. In the present study, commercial protective cultures containing two different subspecies of Lactobacillus rhamnosus and Lactobacillus plantarum were added separately to pasteurized milk. Physicochemical, textural, and microbiological properties were analyzed during the processing of cheese and 2 months of ripening. The results showed that L. plantarum was effective on yeast (1.29 log(10) cfu/g reduction) and Staphylococcus aureus growth (1.61 log(10) cfu/g reduction) and L. rhamnosus (one of the commercial cultures) was effective on coliform bacteria (1.70 log(10) cfu/g reduction) compared with the control. Also, the Enterobacteriaceae count was lower than in other protective cultures that used cheese. Overall, the use of L. rhamnosus can be recommended for culture-free white cheese production in this study. Novelty impact statementProtective culture could be a novel approach to inhibit undesirable flora for white brined cheese. In this study, Danisco Holdbac LC culture limited the growth of Enterobacteriaceae and coliform bacteria. Moreover, the addition of Danisco Holdbac LC allowed the textural properties of this type of cheese to be preserved until the end of the ripening period.Öğe Quality properties and bioactive compounds of reduced-fat cookies with bee pollen(Elsevier, 2022) Sokmen, Ozen; Ozdemir, Sebahat; Dundar, Ayse Neslihan; Cinar, AycanFunctional foods are among the new trends in gastronomy. In fact, this trend should actually be associated with the inclusion of functional foods in menus and the understanding of their importance in terms of culinary science and perspective. Bee pollen (BP) has been used as a dietary supplement and culinary ingredient for improving health since ancient times. The present study was aimed to evaluate BP in different proportions (5%, 10%, and 15%) in the production of reduced-fat cookies as a trendy product for food and culinary science. The physico-chemical properties, bioactive compounds (total phenolic content (TPC), antioxidant capacity (AC), bio-accessibility of TPC-AC, phenolic compounds, carotenoid content), and sensory evaluation of the cookies were analyzed. With the addition of BP moisture, ash, fat, protein content, spread ratio, a*, b* values of the cookies increased, while carbohydrate content, hardness, and L* values decreased. While the TPC of the fortified cookies ranged from 352.10403.34 mg/100g, the TPC of the control cookie was determined as 331.16 mg/100 g. The antioxidant capacity of cookies varies between 8.82-87.61 and 124.02-151.29 mu mole Trolox/g according to ABTS and DPPH method, respectively. According to the results, BP has positive effects on the quality criteria while improving the functional properties of cookies.Öğe Rheological and microstructural characterization of royal jelly at different temperatures(Wiley, 2019) Sarıcaoğlu, Furkan Türker; Cinar, Aycan; Demircan, Hüseyin; Oral, Rasim AlperIn 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.Öğe THE PRESENCE OF MOLD IN CHESTNUT HONEY: IS A RISK FACTOR TO HEALTH?(Parlar Scientific Publications (P S P), 2020) Cinar, AycanIn 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.Öğe The presence of mold in chestnut honey: Is a risk factor to health?(Parlar Scientific Publications, 2020) Cinar, AycanIn 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.Öğe The role of microencapsulation in maintaining biological activity of royal jelly: comparison with biological activity and bioaccessibility of microencapsulated, fresh and lyophilized forms during storage(Wiley, 2022) Dundar, Ayse Neslihan; Cinar, Aycan; Altuntas, Seda; Ulubayram, Neslihan; Taner, Gokce; Dagdelen, Adnan Fatih; Oral, Rasim AlperBACKGROUND Royal jelly (RJ) is a unique beehive product and has been recommended for human health since ancient times because of its antioxidant, antimicrobial, antiproliferative, neuroprotective, anti-lipidemic and anti-aging features. However, the biggest obstacle in the use of RJ is the need for cold storage and the instability of bioactive components over time. In the present study, 10-hydroxy-2-decenoic acid (10-HDA) content, as well as antioxidant [using 1,1-diphenyl-2-picrylhydrazy and 2,2 '-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) methods] and antimicrobial activity (five Gram-positive, five Gram-negative and three yeasts), were comparatively evaluated for three RJ forms, two of which can be stored at 24 +/- 1 degrees C during storage. RESULTS Microencapsulated royal jelly (MRJ) stored at room temperature succeeded in preserving its 10-HDA content, a major bioactive compound, during the 6 months, with respect to lyophilized royal jelly (LRJ) and fresh RJ stored at 4 degrees C. The initial 10-HDA contents of RJ, LRJ and MRJ were determined as 1.90%, 5.26% and 2.75%, respectively. Moreover, the total phenolic content, antioxidant capacity and antimicrobial activity mostly remained constant throughout the storage period (P >= 0.05). Gram-positive strains were generally more sensitive than Gram-negative strains. In the present study, the in vitro simulated digestion analysis showed that MRJ can tolerate the digestion process. CONCLUSION Overall, the encapsulation process was considered as one preservative technique for RJ. The microencapsulation of RJ as shown in the results of the present study are encouraging in terms of enabling the local beekeeping sector to achieve ease of production and increased product diversity. MRJ shows promise as a commercial product with a high export value for producers. (c) 2022 Society of Chemical Industry.
