Open AccessSuperior Antibacterial Activity of Integral Lemon Pectin Extracted via Hydrodynamic Cavitation
Author(s) -
Presentato Alessandro,
Scurria Antonino,
Albanese Lorenzo,
Lino Claudia,
Sciortino Marzia,
Pagliaro Mario,
Zabini Federica,
Meneguzzo Francesco,
Alduina Rosa,
Nuzzo Domenico,
Ciriminna Rosaria
Publication year - 2020
Publication title -
chemistryopen
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.644
H-Index - 29
ISSN - 2191-1363
DOI - 10.1002/open.202000076
Subject(s) - pectin , antibacterial activity , food science , chemistry , food industry , cavitation , staphylococcus aureus , lemon juice , bacteria , biology , physics , genetics , sugar , mechanics
Pectin extracted via hydrodynamic cavitation in water only from waste lemon peel and further isolated via freeze drying displays significant antibacterial activity against Staphylococcus aureus , a Gram positive pathogen which easily contaminates food. The antibacterial effect of the new IntegroPectin is largely superior to that of commercial citrus pectin, opening the way to advanced applications of a new bioproduct now obtainable in large amounts and at low cost from citrus juice industry's waste.