Baysal, Ayşe Handan
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Baysal, Ayse H.
Baysal, Ayşe H.
Baysal, Ayse Handan
Baysal, Ayse Handan Dincer
Baysal, Ayşe Handan Dincer
Baysal, Ayşe Handan Dinçer
Dincer, AH
Dinçer, AH
Dincer Baysal, A. H.
Dinçer Baysal, A. H.
Handan Baysal, A.
Baysal, A. H. Dinçer
Baysal, A. H. Dincer
Baysal, A. Handan
Baysal, Ayşe H.
Baysal, Ayse Handan
Baysal, Ayse Handan Dincer
Baysal, Ayşe Handan Dincer
Baysal, Ayşe Handan Dinçer
Dincer, AH
Dinçer, AH
Dincer Baysal, A. H.
Dinçer Baysal, A. H.
Handan Baysal, A.
Baysal, A. H. Dinçer
Baysal, A. H. Dincer
Baysal, A. Handan
Job Title
Email Address
handanbaysal@iyte.edu.tr
Main Affiliation
03.08. Department of Food Engineering
Status
Current Staff
ORCID ID
Scopus Author ID
Turkish CoHE Profile ID
Google Scholar ID
WoS Researcher ID
Sustainable Development Goals
1NO POVERTY
0
Research Products
2ZERO HUNGER
10
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3GOOD HEALTH AND WELL-BEING
2
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4QUALITY EDUCATION
4
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5GENDER EQUALITY
0
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6CLEAN WATER AND SANITATION
11
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7AFFORDABLE AND CLEAN ENERGY
9
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8DECENT WORK AND ECONOMIC GROWTH
3
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9INDUSTRY, INNOVATION AND INFRASTRUCTURE
16
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10REDUCED INEQUALITIES
0
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11SUSTAINABLE CITIES AND COMMUNITIES
0
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12RESPONSIBLE CONSUMPTION AND PRODUCTION
13
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13CLIMATE ACTION
11
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14LIFE BELOW WATER
10
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15LIFE ON LAND
6
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16PEACE, JUSTICE AND STRONG INSTITUTIONS
0
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17PARTNERSHIPS FOR THE GOALS
0
Research Products
Documents
26
Citations
1138
h-index
12
Documents
20
Citations
947
Scholarly Output
47
Articles
21
Views / Downloads
58012/20781
Supervised MSc Theses
14
Supervised PhD Theses
3
WoS Citation Count
947
Scopus Citation Count
1138
Patents
0
Projects
10
WoS Citations per Publication
20.15
Scopus Citations per Publication
24.21
Open Access Source
37
Supervised Theses
17
| Journal | Count |
|---|---|
| VTT Symposium (Valtion Teknillinen Tutkimuskeskus) | 6 |
| International Journal of Food Microbiology | 4 |
| LWT - Food Science and Technology | 4 |
| Journal of Food Protection | 2 |
| International Journal of Food Science and Technology | 1 |
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47 results
Scholarly Output Search Results
Now showing 1 - 10 of 47
Article Citation - WoS: 2Citation - Scopus: 2Comparison of Conventional Culture Method and Fluorescent in Situ Hybridization Technique for Detection of Listeria Spp. in Ground Beef, Turkey, and Chicken Breast Fillets in Izmir, Turkey(International Association for Food Protection, 2014) Baysal, Ayşe HandanThe occurrence of Listeria species in refrigerated fresh chicken breast fillet, turkey breast fillet, and ground beef was evaluated, comparing the conventional culture method and fluorescent in situ hybridization (FISH). FISH uses hybridization of a nucleic acid sequence target of a microorganism with a specific DNA probe labeled with a fluorochrome and imaging by a fluorescence microscope. First, Listeria was inoculated in chicken breast fillet, turkey breast fillet, or ground beef, and the applicability of the FISH method was evaluated. Second, Listeria was detected in fresh chicken breast fillet, turkey breast fillet, and ground beef by culture and FISH methods. Listeria was isolated from 27 (37.4%) of 216 samples by the standard culture method, whereas FISH detected 25 (24.7%) preenriched samples. Of these isolates, 17 (63%) were L. innocua, 6 (22%) L. welshimeri, and 4 (14.8%) L. seeligeri. Overall, the prevalences of Listeria spp. found with the conventional culture method in chicken breast fillet, turkey breast fillet, and ground beef were 9.7, 6.9, and 20.8%, whereas with the FISH technique these values were 11.1, 6.9, and 16.7%, respectively. The molecular FISH technique appears to be a cheap, sensitive, and time-efficient procedure that could be used for routine detection of Listeria spp. in meat. This study showed that retail raw meats are potentially contaminated with Listeria spp. and are, thus, vehicles for transmitting diseases caused by foodborne pathogens, underlining the need for increased precautions, such as implementation of hazard analysis and critical control points and consumer food safety education.Article Efficacy of Selected Chemicals on Survival of Salmonella on Turkey Meat(Lavoisier, 2007) Baysal, Ayşe Handan Dinçer; Ünlütürk, AdnanThe influence of dipping Salmonella inoculated turkey breast meat in lactic acid (LA), fumaric acid (FA), trisodium phosphate (TSP) and sodium tripolyphosphate (STPP) solutions on the elimination of S.typhimurium was assessed. Dipping fillets in 1% LA, 1.5% LA, 0.5% FA, 10% TSP and 10% STPP reduced the number of S.typhimurium by about 1.9, 2.7, 2.6, 3.5 and 3.2 log units, respectively. While there was only one Salmonella positive sample out of three samples 2 hours after dipping the fillets with an initial inoculum of 3.1 log CFU Salmonella per fillet in 1.5% LA solution, no Salmonella positive sample was observed out of three samples dipped in 10% TSP solution. There were no Salmonella positive samples with an initial inoculum of 3.1 log CFU Salmonella per fillet after 2 and 24 hours of dipping in 10% TSP solution. There were no Salmonella positive fillets out of three samples dipped in 1.5% LA and 10% TSP solution with an initial inoculum of 2.6 log CFU Salmonella per fillet after 2 and 24 hours period.Doctoral Thesis Resistance Properties and Control of Alicyclobacillus Acidoterrestris(Izmir Institute of Technology, 2014) Molva, Çelenk; Baysal, Ayşe HandanSpoilage caused by Alicyclobacillus acidoterrestris is a significant problem for the fruit juice industry. Since A. acidoterrestris can withstand to high temperatures and acidic environments, it has been suggested as the target organism for the design of thermal processes of fruit juices. On the other hand, little is known about the effect of the sporulation media on the wet–heat resistance characteristics. Moreover, the control of vegetative cell growth and spore germination in fruit juices by natural antimicrobials needs to be studied. Therefore, the objectives of this study were to determine the effects of sporulation media on the thermal inactivation kinetics of A. acidoterrestris DSM 3922 spores in the reconstituted apple juice using different sporulation media; to test the antimicrobial activities of natural plant extracts (grape seed and pomegranate fruit extract), to investigate the growth characteristics in pomegranate juice and pomegranate–apple blend juices (10–80%, v/v); and finally to observe the structural changes using scanning electron and atomic force microscopy. The results of this study clearly showed that spores had different structural, physicochemical and wet–heat resistance properties depending on the sporulation media. Especially, higher wet–heat resistance was obtained from spores produced on mineral containing media. In addition, the high heat resistance of spores was correlated to their higher dipicolinic acid content and Ca2+ ions in the core. Nevertheless, the required dose to inhibit spore germination in the apple juice with natural extracts and in pomegranate and blend juices (40% and 80%) was dependent on the type of antimicrobial, its concentration and sporulation media. Also, the growth of vegetative cells was inhibited in the apple juice with grape seed and pomegranate extracts; and in pomegranate and blend juices (40% and 80%). Then, the experimental inactivation data were fitted satisfactorily using the Weibull model. Microscopic studies suggested that the phenolic compounds in these natural extracts and juices might cause the leakage of cellular components from the cells and prevent the development of the spores into vegetative forms. The results obtained in this study will provide contributions for the design of thermal processes and to prevent the spoilage caused by A. acidoterrestris in the fruit juice industry.Article Citation - WoS: 389Citation - Scopus: 463Antibacterial and Antioxidant Activity of Essential Oil Terpenes Against Pathogenic and Spoilage-Forming Bacteria and Cell Structure-Activity Relationships Evaluated by Sem Microscopy(MDPI Multidisciplinary Digital Publishing Institute, 2014) Zengin, Hatice; Baysal, Ayşe HandanThe antibacterial activity and antioxidant effect of the compounds α-terpineol, linalool, eucalyptol and α-pinene obtained from essential oils (EOs), against pathogenic and spoilage forming bacteria were determined. The antibacterial activities of these compounds were observed in vitro on four Gram-negative and three Gram-positive strains. S. putrefaciens was the most resistant bacteria to all tested components, with MIC values of 2% or higher, whereas E. coli O157:H7 was the most sensitive strain among the tested bacteria. Eucalyptol extended the lag phase of S. Typhimurium, E. coli O157:H7 and S. aureus at the concentrations of 0.7%, 0.6% and 1%, respectively. In vitro cell growth experiments showed the tested compounds had toxic effects on all bacterial species with different level of potency. Synergistic and additive effects were observed at least one dose pair of combination against S. Typhimurium, E. coli O157:H7 and S. aureus, however antagonistic effects were not found in these combinations. The results of this first study are encouraging for further investigations on mechanisms of antimicrobial activity of these EO components.Article Citation - WoS: 14Citation - Scopus: 16Effect of Sporulation Medium on Wet-Heat Resistance and Structure of Alicyclobacillus Acidoterrestris Dsm 3922-Type Strain Spores and Modeling of the Inactivation Kinetics in Apple Juice(Elsevier Ltd., 2014) Molva, Çelenk; Baysal, Ayşe HandanAlicyclobacillus acidoterrestris is a spoilage bacterium in fruit juices leading to high economic losses. The present study evaluated the effect of sporulation medium on the thermal inactivation kinetics of A. acidoterrestris DSM 3922 spores in apple juice (pH3.82±0.01; 11.3±0.1 °Brix). Bacillus acidocaldarius agar (BAA), Bacillus acidoterrestris agar (BATA), malt extract agar (MEA), potato dextrose agar (PDA) and B. acidoterrestris broth (BATB) were used for sporulation. Inactivation kinetic parameters at 85, 87.5 and 90°C were obtained using the log-linear model. The decimal reduction times at 85°C (D85°C) were 41.7, 57.6, 76.8, 76.8 and 67.2min; D87.5°C-values were 22.4, 26.7, 32.9, 31.5, and 32.9min; and D90°C-values were 11.6, 9.9, 14.7, 11.9 and 14.1min for spores produced on PDA, MEA, BATA, BAA and BATB, respectively. The estimated z-values were 9.05, 6.60, 6.96, 6.15, and 7.46, respectively. The present study suggests that the sporulation medium affects the wet-heat resistance of A. acidoterrestris DSM 3922 spores. Also, the dipicolinic acid content (DPA) was found highest in heat resistant spores formed on mineral containing media. After wet-heat treatment, loss of internal volume due to the release of DPA from spore core was observed by scanning electron microscopy. Since, there is no standardized media for the sporulation of A. acidoterrestris, the results obtained from this study might be useful to determine and compare the thermal resistance characteristics of A. acidoterrestris spores in fruit juices. © 2014 Elsevier B.V.Article Citation - WoS: 5Modeling Growth of Alicyclobacillus Acidoterrestris Dsm 3922 Type Strain Vegetative Cells in the Apple Juice With Nisin and Lysozyme(AIMS Press, 2017) Molva, Çelenk; Baysal, Ayşe HandanIn the present study, the effect of storage temperature on A. acidoterrestris DSM 3922 cells (105 CFU/mL) was examined during growth in reconstituted apple juice (pH 3.8, degrees Brix 11.3) containing nisin (0-100 IU/mL) and lysozyme (0-100 mg/L). The growth curves were obtained at three temperatures of 27, 35 and 43 degrees C using absorbance data (OD600nm). Based on the results, the minimal inhibitory concentrations (MICs) of nisin were found as 10 IU/mL at all tested temperatures. On the other hand, increasing the temperature decreased the amount of lysozyme for growth inhibition. The MICs of lysozyme were found as 10, 2.5 and 1.25 mg/L at 27, 35 and 43 degrees C, respectively. At selected non-inhibitory doses, nisin (1.25-5 IU/mL) and lysozyme (0.3-2.5 mg/L) prolonged the lag time compared to the controls at the corresponding temperatures. In addition, there was a strong linear relationship between the lag time and lysozyme concentrations at 27 and 35 degrees C (R-2 > 0.98). The results of this study demonstrated that both nisin and lysozyme could be used to inhibit the growth of A. acidoterrestris cells in the apple juice. The results also indicated that the growth parameters were variable depending on the storage temperature and the type of the antimicrobial agent used in the apple juice.Conference Object Low Temperature Plasma: a New Disinfection Method for Food and Food Contact Surfaces(Technical Research Center of Finland, 2009) Baysal, Ayşe Handan; Baysal, TanerThe need for ensuring microbial food safety and quality, without adversely affecting the nutritional, functional and sensory characteristics of foods, has led to an increase in low-temperature or non-thermal processing technologies for food preservation. These emerging technologies including high hydrostatic pressures, pulsed electric field and low-temperature plasmas inactivate microorganisms at ambient or moderately elevated temperatures and short treatment times.Master Thesis Antimicrobial, Antioxidant, Antiproliferative and Cytotoxic Activities of Aronia Fruit Extract(01. Izmir Institute of Technology, 2023) Tanağardı, Dilaranur; Baysal, Ayşe Handan; Sezgin, EfeAronia melanocarpa contains high amounts of phenolic compounds, especially anthocyanins. Because of its high chemical content and significant antioxidant action, this food is known as a functional food, and its use is spreading worldwide. Within the scope of this thesis research, studies were carried out on Aronia melanocarpa dry extract and liquid extract. For these purposes, chromatographic and chemical profile were determined in detail by HPLC (High-Pressure Liquid Chromatography), Fourier-Transform Infrared Spectroscopy (FTIR) and Q-TOFF- MS (Quadrupole Time of Flight Mass Spectrometry), and significant bioactive were determined. Spectroscopic methods were used to characterize phenolic, anthocyanin, and flavonoid components. Aronia melanocarpa dry and liquid extracts were tested for antioxidant activity using DPPH and ABTS methods. The antioxidant potential of the Aronia melanocarpa dry and liquid extracts studied is high. To test the antiproliferative and cytotoxic effects, cytotoxic studies were performed on the CaCo2 cell line. Cell migration was also studied in HUVEC and HaCat cell lines. The antimicrobial activity of Aronia melanocarpa dry extract and liquid extract was tested against Saccharomyces cerevisiae, a yeast species, and bacterial strains of Staphylococcus aureus, Escherichia coli O157:H7, Salmonella Typhimurium. The extracts analyzed showed an antimicrobial effect on the tested bacteria at different concentrations. The results obtained in this study emphasize that the tested Aronia melanocarpa dry extract and liquid extract have antimicrobial properties. Chromatographic, chemical, and cytological data reveal that Aronia melanocarpa liquid and dry extracts can be used as antioxidative and antiproliferative products as food supplements in the health field.Article Citation - WoS: 76Citation - Scopus: 89Uv-C Light Inactivation and Modeling Kinetics of Alicyclobacillus Acidoterrestris Spores in White Grape and Apple Juices(Elsevier Ltd., 2013) Baysal, Ayşe Handan; Molva, Çelenk; Ünlütürk, SevcanIn the present study, the effect of short wave ultraviolet light (UV-C) on the inactivation of Alicyclobacillus acidoterrestris DSM 3922 spores in commercial pasteurized white grape and apple juices was investigated. The inactivation of A. acidoterrestris spores in juices was examined by evaluating the effects of UV light intensity (1.31, 0.71 and 0.38mW/cm2) and exposure time (0, 3, 5, 7, 10, 12 and 15min) at constant depth (0.15cm). The best reduction (5.5-log) was achieved in grape juice when the UV intensity was 1.31mW/cm2. The maximum inactivation was approximately 2-log CFU/mL in apple juice under the same conditions. The results showed that first-order kinetics were not suitable for the estimation of spore inactivation in grape juice treated with UV-light. Since tailing was observed in the survival curves, the log-linear plus tail and Weibull models were compared. The results showed that the log-linear plus tail model was satisfactorily fitted to estimate the reductions. As a non-thermal technology, UV-C treatment could be an alternative to thermal treatment for grape juices or combined with other preservation methods for the pasteurization of apple juice.Master Thesis Investigation of Probiotic Properties of Cold Brewed and Fermented Cold Coffee Beverage(01. Izmir Institute of Technology, 2023) Semiz, Şevval; Baysal, Ayşe HandanThe goal of the project was to produce a functional probiotic fermented cold brewed coffee that is perapered with medium roasted, grinded Colombian Arabica beans with patented probiotic yeast Saccharomyces boulardii that can survive in human gastrointestinal conditions. With pasteurization of the product, safe fermentation environment and long shelf life was achieved. Coffee brew samples were prepared with different techniques to understand the effects of fermentation and glucose fortification to fermentation media on coffee chemistry, microbiota and sensory characteristic. One of the three coffee brews was only pasteurized (P), one of them fermented (F) and the other was fermented with glucose (FG). The cold brewing and fermentation were performed respectively at 22 °C and 30 °C for 24 hours. The brewed samples were pasteurized before fermentation at 65 °C for 30 minutes. Each sample was examined during their 120 days shelf life (at +4 °C). Although the probiotic yeast enabled fermentation in coffee, it did not survive after the first week. Pasteurization was successful, so pathogen growth was not detected in any of the samples during their shelf life. While FG was evaluated as undrinkable, the other samples gave positive results in terms of sensory. Caffeine, chlorogenic acid, and ethanol levels were significantly altered during shelf life. This is the first study in which chemical, microbiological and sensory analyzes of cold coffee that was brewed via cold immersion method, pasteurized and fermented with patented S. boulardii yeast during shelf-life were conducted, and will lead to new studies in this field.