Superior Antibacterial Activity of Integral Lemon Pectin Extracted via Hydrodynamic Cavitation. Issue 5 (28th May 2020)

• Record Type: Journal Article
• Authors: Presentato, Alessandro; Scurria, Antonino; Albanese, Lorenzo; Lino, Claudia; Sciortino, Marzia; Pagliaro, Mario; Zabini, Federica; Meneguzzo, Francesco; Alduina, Rosa; Nuzzo, Domenico; Ciriminna, Rosaria
• Is Part Of: ChemistryOpen. Volume 9:Issue 5(2020)
• Page Start: 628
• Page End: 630
• Publication Date: 2020-05-28
• Subjects: pectin -- antibacterial -- citrus flavonoids -- hydrodynamic cavitation -- IntegroPectin; Chemistry -- Periodicals; 540; 540.5
• DOI: 10.1002/open.202000076
• Languages: English
• ISSNs: 2191-1363

Abstract

Abstract: 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. Abstract : Bacteria vs. lemons ! 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.