Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2024Scopus SJRQ2/r/munzur/2287
  Genotypic diversity and antagonistic activities of enterococci isolated from pastırma

  Ertekin, Özlem; Kaban, Güzin; Kaya, Mükerrem

  The biodiversity of enterococci from pastırma (a traditional Turkish dry-cured meat product) by genotypic identification and the antagonistic activities of strains were investigated. Pastırma samples taken from 20 different small-scale factories were subjected to microbiological and physicochemical analysis. A hundred enterococci isolates were identified by 16S rRNA gene sequence analysis. To determine antagonistic activity of strains, Listeria monocytogenes and Staphylococcus aureus were used. The lactic acid bacteria and Micrococcus/Staphylococcus counts were ≥ 6 log cfu/g in 55% of the samples and 75% of the samples, respectively. Enterobacteriaceae was generally below the detectable level (< 2 log cfu/g). The enterococci count was higher than 6 log cfu/g in 30–35% of the samples, depending on the medium used. The enterococci isolates (100 isolates) were identified as E. faecium (80 strains), E. faecalis (19 strains) and E. hirae (1 strain) in genotypic identification. The nine E. faecium strains showed antagonistic activity against L. monocytogenes in the well diffusion test. In contrast, in the same antagonistic activity test, all of the strains had no antagonistic activity against S. aureus. Further studies could be planned to characterize E. faecium strains that show antagonistic activity against L. monocytogenes.

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  AtıfScopus2·WoS2·OpenAlex1

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• MakaleAçık Erişim2024Scopus SJRQ2/r/munzur/1657
  Development of new generation cakes fortified with zinc oxide nanoparticles

  Kaplan Ince, Olcay; Aydogdu, Burcu; Ince, Muharrem

  This study aimed to develop new generation cakes that were fortified with calcined ZnO nanoparticles (CZnO), uncalcined ZnO nanoparticles (UCZnO), beads (B(CZnO)) synthesized by encapsulating the CZnO with sodium alginate (SA), and the beads (B(UCZnO)) synthesized by encapsulating the UCZnO with sodium alginate (SA) and investigated the zinc (Zn) release in fortified cakes in simulated body fluids (SBF). The present study represents a novel method for increasing intestinal absorption and bioavailability of dietary zinc with zinc nanoparticles for use in the preparation of Zn fortified cakes as a dietary supplement to compensate for zinc deficiency in humans. The results revealed that a rapid increase in the release time and rate in the SGF solution was noted in the UCZnO added cakes. It was attributed to increased intestinal absorption and bioavailability as a result of the ultra-small size of ZnO. Also, ZnO release kinetics in SBF was also studied and data were adjusted into different kinetic models involving zero-order, first-order, Higuchi, and Korsmeyer–Peppas models. The present investigation recommends adding UCZnO to the cakes to control and increase the release from the cakes.

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  AtıfScopus3·WoS2·OpenAlex3

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• MakaleAçık Erişim2022Scopus SJRQ1/r/munzur/2412
  Cadmium exposure in population: alcoholic beverage consumption and health risk assessment

  Kaplan Ince, Olcay; Ince, Muharrem; Onal, Ali

  Risk assessment of cadmium (Cd) for human health play a key role because of toxic effect. Researchers are undergoing constant development for modelling approaches to make a risk assessment. It was carried out a central composite design combining with response surface modeling to optimize and modeling of Cd2+ ions in this study. Also, this study was performed to provide information about possible risk associated with alcoholic beverage consumption. Some independent process parameters including contact time and pH were chosen for optimization. Under optimal parameters, 142.9 mg g−1 was determined as Cd2+ ions removal effectiveness. Significance independent parameters and their interactions were checked using analysis of variance. These results were verified by correlation coefficients (R2 = 0.9967) of the statistical prediction. Estimated daily intake (EDI) and target hazard quotients (THQ) were calculated, to assess health risk. The Cd2+ ions EDI values (µg/day/person) were less than the recommended dietary allowance values and also, its THQ value was less than 1, also. When the obtained results compared with the levels set by regulatory authorities, the studied alcoholic beverages consumption do not pose a toxicological risk. Graphical abstract: [Figure not available: see fulltext.]

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  AtıfScopus3·OpenAlex3

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• MakaleAçık Erişim2021Scopus SJRQ2/r/munzur/2868
  Exposure to copper and risk assessment for human health via consumption of alcoholic beverages

  Ince, Muharrem; Kaplan Ince, Olcay; Onal, Ali

  Present study was performed using a Box–Behnken Design (BBD) combined with a response surface methodology (RSM). The ultimate goal of this research was to apply BBD for modeling of copper (Cu2+) ions from alcoholic beverages and evaluate health risk assessment of Cu2+ via consumption of alcoholic beverages. The importance of independent paramaters and their interactions were examined using analysis of variance (ANOVA). Natural clay was investigated to remove Cu2+ ions from some alcoholic beverage samples including beer and wine. X-ray diffraction (XRD), fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) coupled with energy dispersive X-ray (EDS) analysis were used for adsorbent characterization. Same analyzes were applied for Cu2+ loaded clay. In addition, experimental studies showed that Freundlich isotherm was better than Langmuir isotherm. Finally, optimized method was applied to alcoholic beverages. Besides target hazard quotients (THQ), estimated daily intake (EDI) values were calculated, to assess a health risk resulting from these alcoholic beverages regular consumption. The EDI values of Cu (µg/day/person) through consumption of investigated drinks were less than the recommended dietary allowance values. Also, the THQ values of Cu2+ were less than 1. According to estimated target hazard, it can be said no long life health concerns of Cu2+ is associated with the consumption of studied drinks. Obtained results were compared with the data from literature and levels set by regulatory authorities, it can be clearly stated that the consumption of mentioned alcoholic beverages do not pose a toxicological risk.

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  AtıfScopus14·WoS10·OpenAlex11

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• MakaleAçık Erişim2021Scopus SJRQ2/r/munzur/2343
  Investigation of the potential human health risk of toxic mercury determined in the grapevine exposed to mine gallery waters

  Topal, Murat

  In the present study, mercury was selected because of its toxicity. It was detected in the grapevines exposed to mine gallery waters. The potential health risk of mercury in leaves of grapevine those are consumed by human worldwide was investigated. The grapevines were harvested and separated into organs of roots, stems, and leaves. The concentrations of mercury were determined in roots, stems, and leaves. The translocation and bioconcentration factors were calculated. Maximum concentrations of mercury were stem < root < leaf. The health risk potential of mercury on human health was calculated. The estimated daily exposure doses of mercury followed an order for children and adults: dietary > ingestion > inhalation > dermal. The HQ values calculated for exposure ways of dietary, ingestion and inhalation were male < female < children. As a result, it was determined that grapevine exposed to mine gallery waters that cause environmental contamination may cause non-carcinogenic risks on human health.

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  AtıfScopus1·OpenAlex1

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• MakaleAçık Erişim2019Scopus SJRQ2/r/munzur/3251
  Using Box–Behnken design approach to investigate benzo[a]anthracene formation in smoked cattle meat samples and its’ risk assessment

  Kaplan Ince, Olcay; Ince, Muharrem

  In present study, a novel approach was selected for benzo[a]anthracene determination from smoked cattle meat samples using solid phase extraction under various experimental conditions. To optimize experimental variables, a three factor, three-level Box–Behnken experimental design combining with response surface methodology and quadratic programming were employed to prevent excessive amount of benzo[a]anthracene formation in smoked meat based on different experimental parameters. The influence of some important process parameters including cooking time (10–30 min), fat ratio (5–25%) and distance to the cooking source (5–25 cm), which significantly affected the formation efficiency of benzo[a]anthracene were optimized. The analysis of variance was conducted for specifying the interactions of independent variables. The independent and the dependent variables interactions were investigated. The quadratic regression model and the response surface contour plots were used to determine optimum values for the selected variables. The results of study revealed that optimum cooking time of smoked cattle meat was determined as 24.9 min, fat ratio 7.9% and the distance to the cooking source 21.8 cm. Under optimum conditions, minimum benzo[a]anthracene was formed in meat and its amount was determined using high performance liquid chromatography-mass spectrophotometer as qualitative and quantitative. The limit of detection and limit of quantitation values were calculated as 0.4 µg kg −1 and 1.1 µg kg −1 , respectively.

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  AtıfScopus4·WoS4·OpenAlex8

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• MakaleAçık Erişim2018Scopus SJRQ1/r/munzur/3113
  The investigation of the shelf life at 2 ± 1 °C of Luciobarbus esocinus fillets packaged with films prepared with the addition of different essential oils and chitosan

  Karaton Kuzgun, Nermin; Gürel İnanlı, Ayşe

  In this study, the chemical, microbiological and sensory changes during storage at 2 ± 1 °C of Luciobarbus esocinus fillets coated with edible films prepared with chitosan incorporation of thyme, clove, rosemary essential oils were examined. To create the experimental samples, a total of six groups of L. esocinus fillets coated with different edible films (normal, vacuum-packed, chitosan, chitosan with added thyme oil, chitosan with added clove oil, and chitosan with added rosemary) were used. The food composition of the fillets and experimental samples were determined after they had been coated with edible films. The results of analysis showed that, the preservation period of fresh fillets ended on day 12th, that of vacuum-packed fillets on day 15th, that of fillets coated with chitosan incorporation of rosemary on day 27th, that of fillets coated with chitosan incorporation of thyme and chitosan incorporation of cloves on day 30th. In comparison with the control group, fish spoilage was significantly delayed in samples coated with chitosan incorporation of thyme and chitosan incorporation of cloves (p < 0.05). The lowest bacterial growth, values of PV, TBA and TVB-N were obtained in fish samples coated with thyme + chitosan and cloves + chitosan. In terms of the general acceptability of the fish, as determined by qualified panelists, it was determined that the highest score was given to the experimental group to which essential oil of clove had been applied.

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  AtıfScopus16·WoS12·OpenAlex17

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