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Öğe Antimicrobial effects of fruit sauces on some pathogenic bacteria in vitro and on chicken breast meat(2021) Var, Işıl; Uzunlu, Sinan; Değirmenci, İpekThe use of natural food additives is currently a rising trend. In the present study, the aim was to determine the antimicrobial effects of plum, pomegranate, Seville orange and sumac sauces on E. coli O157:H7,E. coli type I,Listeriamonocytogenes, Listeria ivanovii, Salmonella Typhimurium and Staphylococcus aureus. Different concentrations (1%, 10%, 100%, v/v) of the sauces were tested on the studied bacteria in vitro using the agar diffusion and minimal inhibition concentration (MIC) methods. The results showed that the sumac sauce had the highest antimicrobial activity. The Seville orange, plum and pomegranate sauces also exerted antimicrobial activity in descending order. The antimicrobial activity of the fruit sauces was more effective at a concentration of 100% than at 10% and 1%, v/v. The most inhibitory effect was recorded for sumac sauce at a concentration of 100% (v/v) on L.monocytogenesand E. coli O157:H7. The findings of the MIC method aligned with the agar diffusion method. In addition, the in situ(food method) antimicrobial effect of the sauces on the indigenous microflora of chicken breast samples sold in stores was determined. Chicken samples hosting aerobic mesophilic bacteria, coliforms and E. coli were treated for two hours at 4 degrees C with plum, pomegranate, Seville orange and sumac sauces and were then monitored. The findings revealed that the Seville orange and sumac sauces were the most effective in reducing the indigenous microbial growth on the chicken samples. The plum sauce showed higher antimicrobial activity than pomegranate sauce. The phenolic content and acidity of the samples significantly (P<0.05) affected the antimicrobial activity both in vitro (agar diffusion and MIC) and in situ (chilled chicken breast). In conclusion, the sumac and Seville orange sauces were found to be the most promising natural antibacterial agents, and their use could be recommended, for example, in catering services to reduce the risk of foodborne illness.Öğe ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT(2019) Uzunlu, SinanRaw Meatball (Çiğ Köfte) is a traditional Turkish food prepared from raw beef or lamb meat, bulgur, tomatoand/or pepper paste, spices, and condiments that is treated with any process and consumed raw. In thisstudy, high hydrostatic pressure (HHP) was applied to post-rigor minced beef meat at 50–300 MPa for 20mins at room temperature to improve safety of Çiğ Köfte. Physicochemical (aw, moisture, pH, and colour)and total aerobic mesophilic bacteria analyses were performed on both minced beef and raw meatballsamples. Significant (P <0.05) differences caused by the HHP treatment were observed in thephysicochemical and microbial analyses: Total aerobic mesophilic bacteria counts decreased as HHP levelsincreased. Therefore, it is concluded that HHP treatment is a promising process for preparing Çiğ Köftewhile maintaining its traditional recipe. The application of the current study is expected therefore, would bea new insight for ready-to-eat food sector.Öğe Determining Antimicrobial and Antioxidant Activities of Kumquat and Pomelo Fruits for Potential use in Active Packaging(Gültekin ÖZDEMİR, 2025) Uzunlu, Sinan; Selluncak, Didem; Kılıç, Ayşe İrem; Arslan, Salim SezerIncreasing attention has been given to tropical fruits not only due to their sensory attributes but also because of their functional and health-promoting properties associated with their bioactive composition. Flavonoids, phenolic acids, and carotenoids offer many health benefits in terms of antioxidant, antimicrobial, and anti-inflammatory activities. The purpose of the current study was to determine antimicrobial and antioxidant activities of kumquat (Fortunella spp.) and pomelo (Citrus maxima) fruits. The peel (edible exocarp) and seeds of kumquat and the inedible parts of pomelo fruit (albedo; white mesocarp, and segment peel; segment epidermis and juice sac stalk) were assessed with the aim of valorisation for waste management and contributing to the circular economy. The parts of the fruits mentioned were extracted with water and ethanol for kumquat and pomelo, respectively, and their antioxidant activities were assessed. Antimicrobial activities of the extracts were monitored against Staphylococcus aureus, Enterococcus spp., Escherichia coli, Klebsiella spp., and Candida albicans. Pomelo segment peel was studied at three concentrations (100%, 10%, and 1%), whereas the remaining extracts were used at 100% for antimicrobial evaluation. Pomelo segment peel showed higher antioxidant activity than pomelo albedo, kumquat peel, and kumquat seed. Pomelo segment peel at 1% concentration exhibited antimicrobial activity. While pomelo albedo only showed antimicrobial activity against E. coli. Aqueous extracts of kumquat peel and kumquat seed exhibited antioxidant activity but showed no antimicrobial activity against the microorganisms studied. Pomelo segment peel exhibited high antioxidant and antimicrobial activity, which promises significant contributions to the food industry. Using these wastes is believed to promote environmental sustainability and support the circular economy.Öğe Determining the effect of high hydrostatic pressure on the refrigerated stability of avocado puree(Springernature, 2024) Uzunlu, SinanThe present study aimed to extend refrigerated stability of locally grown avocado fruit by applying High Hydrostatic Pressure (HHP) treatment. HHP was applied at 600 MPa for 3 min to avocado puree and stored at 4 degrees C for 28 days. Physicochemical (colour CIE L*, a*, b*, total oil amount, chlorophyll, pH, moisture) and microbiological (mesophilic, yeast-mould) analyses were performed at seven-day intervals on both control (untreated) and HHP-treated sample packs. It could be judged that HHP treatment effectively controlled the colour indices, preventing undesired changes during the cold storage period of avocado puree. In conclusion, this study demonstrated that HHP-processed avocado puree exhibited stability for 28 days compared to unprocessed puree at 4 degrees C. The shelf-life stability of avocado puree under chilled conditions was extended from 7 to 28 days.Öğe Development of active packaging films based on poly (butylene adipate-co-terephthalate) and silver-montmorillonite for shelf life extension of sea bream(Springer, 2022) Seray, Manel; Hadj-Hamou, Assia Siham; Uzunlu, Sinan; Benhacine, FaycalThis paper is a continuation of our previous study focusing on the development of active food packaging films and presents the results of their potential application in the sea bream storage. Intended for fish packaging, active nanocomposite films based on poly (butylene adipate-co-terephthalate) and silver-montmorillonite (PBAT/Ag-MMT) with 2, 3 and 5 wt. % of Ag-MMT were successfully prepared and characterized by several techniques which confirmed the formation of exfoliated nanocomposite structures with a random dispersion of spherically shaped Ag nanoparticles on the whole of the polymer matrix. PBAT/Ag-MMT films exhibited a sharp reduction in their water and oxygen permeabilities. The kinetic study of the silver ions migration confirmed that the release was mainly ensured by diffusion. Due to this controlled release, these packaging films displayed a long-lasting antibacterial activity. Furthermore, the results of their use as sea bream packaging films confirmed their great potential for maintaining the freshness and quality of the fish and extending its shelf life for a period of 15 days.Öğe Microbial quality of a confection (Tahini Halva) manufactured in Turkey(Imr Press, 2020) Var, Isil; Uzunlu, Sinan; Mavis, Funda GokIn this study, the microbiological qualities of a sweet product, tahini halva (helva, halawi), which is consumed as a ready-to-eat confection but no heat treated during production were determined for the risk assessment of public health. Between the years of 2010 to 2015, 68 halva containing pistachio, 68 halva containing cocoa and 68 plain halva samples from five tahini production companies and five different brands were analysed in Adana of Turkey. Microbiological quality of samples, in terms of total aerobic mesophilic bacteria count, yeast and mould count, Staphylococcus (S.) aureus count, coliform bacteria and Escherichia (E.) coli count, as well as the presence of Salmonella spp. were evaluated. As a result, Salmonella spp. was found in two out of the 204 samples only in cocoa containing 68 halva samples. S. aureus was determined in three out of the 68 plain halva samples and four out of the 68 pistachio samples. Besides, the data revealed that E. coli were found in 17 % of plain halva, 26 % of halva containing cocoa and 55 % of halva containing pistachio samples. In the present study Enterobacteriaceae species other than Salmonella spp. were identified. For instance, Citrobacter youngae, Enterobacter amnigenus, Enterobacter cloacae, Leclercia adecarboxylate, Citrobacter freundii were determined in tahini halva samples (minimum four, and maximum 13 out of 204 samples). These findings assume that food handlers practice insufficient hygienic conditions, and manufacturing is open to cross contaminations. Furthermore, based on these data it might be concluded that halva may pose health risks to consumers because of the insufficient hygienic conditions.Öğe Spirulina platensis'in Yoğurt ve Peynir Starter Kültürleri Üzerine Stimüle Etkisi(Toros Üniversitesi, 2025) Var, İşil; Uzunlu, Sinan; Alomar, BüşraSüt, düşük asitli ve yüksek su aktivitesine sahip bir gıda ürünüdür ve işlenip muhafaza edilmediği sürece hızla bozulmaktadır. Sütün işlenip raf ömrünü uzatmanın yollarından birisi de yoğurt ve peynir olarak üretimidir. Yoğurt ve peynirin endüstriyel üretiminde starter kültürlerden faydalanılmaktadır. Besin bileşimleri, fonksiyonel çeşitliliği ve esnek metabolizmaları nedeniyle mikroalgler, starter kültür olarak kullanılan laktik asit bakterileri (LAB) ve mayaların üreme/gelişmesini ve metabolik faaliyetlerini destekleyerek fermantasyon süreçlerinin yüksek verimli gerçekleşmesini sağlamaktadır. Bir mikroalg türü olan Spirulina platensis son dönemlerde yaygın şekilde diyet takviyesi olarak kullanılmaktadır. Yapısında yüksek oranda vitamin, mineral ve diğer besin bileşenlerini bulunduran S. platensis, insanlar üzerinde metabolik aktiviteyi arttırıcı etkiye sahiptir. Bu çalışmada, S. platensis metanol ekstraktlarının farklı konsantrasyonlarının (2.5 mg/ml, 5 mg/ml, 7.5 mg/ml ve 10 mg/ml ) in vitro ortamda, beyaz peynir ve yoğurt üretiminde starter kültür olarak kullanılan laktik asit bakterileri (Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis ve Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus) üzerine stimüle etkisi araştırılmıştır. Araştırma sonucunda, Spirulina platensis’in çalışılan tüm konsantrasyonlarında ve çalışılan sürelerde çalışılan starter kültürler üzerinde logaritmik bir düzeyde bir değişimi oluşturmadığı gözlenmiştir.Öğe The effect of high hydrostatic pressure on some quality parameters of a traditional tortellini-like Turkish food (mantı) packed with at modified atmosphere(2020) Uzunlu, Sinan; Methven, LisaTraditional cereal-based foods need to be thoroughly processed to fulfill the transportation conditions to distant locations. The present study examines the combined use of high hydrostatic pressure (HHP) and modified atmosphere packaging (MAP) processes in mantı, a traditional tortellini-like Turkish food. After the mantı’s inner material and dough were separately processed with a HHP treatment at 400 MPa and 600 MPa, the mantı was prepared, and packaged under the modified atmosphere (60% CO2 + 40% N2 ) and stored for 14 days at 4°C. Also, the thermal inactivation was examined of inoculated mantı samples with bacterial cells of Staphylococcus aureus, Escherichia coli and Bacillus cereus. The differences of physicochemical and microbial results were found significant (P < 0.05) among the samples, as affected by high pressure at the modified atmosphere package. In case of the consumer sensory evaluation regarding cooking, HHP processed samples (HHPR) were more liked than semi-processed (CR) samples (stored for 14 days at 4°C). Inoculated bacterial cells to mantı samples exhibited varying inactivation responds at different temperatures (55 to 75°C) of heat treatment. As a result, it has been found that the high hydrostatic pressure treatment is a promising process for the mantı packaged in the modified atmosphere, extending the 7-day storage time compared to the untreated control sample.
