Microencapsulation of vitamins in food applications to prevent losses in processing and storage: A review.

The food consumption trends have long since shifted from demanding simple calories and essential nutrients in order to support the basic human body functions to demanding a balanced nutrition supply in order to achieve optimal health. Vitamins play a vital role in human health, yet are often lost or destroyed during food processing before they reach consumers, as they are highly prone to degradation by environmental factors. Microencapsulation technology is a technology aiming to protect sensitive compounds from environmental elements. It is widely used in pharmaceutical and cosmetic industries but its application in food production are few. This article reviews microencapsulation studies conducted in food with a specific focus on protecting vitamins from processing and stage losses. We found that although current technologies have the potential to create vitamin microcapsules, none could meet all the criteria for a successful product. To develop suitable vitamin microcapsules which are processing stable, digestible and safe to consume, we recommend further studies to focus on seeking and developing porous and thermal stable carbohydrate or protein based wall materials derived from natural food ingredients.

Improved detection of esp, hyl, asa1, gelE, cylA virulence genes among clinical isolates of Enterococci.

OBJECTIVE: Virulence factors (VFs) among the clinical strains of enterococci play a vital role in pathogenesis. This study was aimed to screen for cylA, asa1, gelE, esp and hyl among Enterococcus faecalis (n = 89) and E. faecium (n = 51) by multiplex PCR. The previously reported multiplex PCR was modified to 2 duplex (asa1 and gelE, cylA and esp) PCRs and 1 simplex (hyl) PCR. The idea of the modification of the multiplex PCR proposed here emerged in the course of the research study when majority of the isolates which phenotypically exhibited virulence traits were found to be negative for the respective gene. RESULTS: cylA, gelE and asa1 were significantly predominant in E. faecalis (59.55%, 85.39%, 86.51%) than E. faecium (1.96%, 60.78%, 9.80%) (p < 0.0001, p = 0.001967, p < 0.0001). hyl was detected in E. faecium (5.9%) only. The number of VFs detected in each isolate was recorded as the VF score. E. faecalis isolates had a VF score pattern of score 4 (34.83%), score 3 (26.96%), score 2 (28.08%) and score 1 (8.98%) while E. faecium had score 4 (1.96%), score 3 (7.84%), score 2 (25.49%) and score 1 (41.18%). This modification of the PCR protocol could resolve the problem of decreased detection of virulence determinants in enterococci.