Superior Antibacterial Activity of Integral Lemon Pectin Extracted via Hydrodynamic Cavitation

Alessandro Presentato, Rosa Alduina, Domenico Nuzzo, Marzia Sciortino, Federica Zabini, Lorenzo Albanese, Antonino Scurria, Claudia Lino, Rosaria Ciriminna, Francesco Meneguzzo, Mario Pagliaro

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)

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.
Original languageEnglish
Pages (from-to)628-630
Number of pages3
JournalChemistryOpen
Volume9
Publication statusPublished - 2020

All Science Journal Classification (ASJC) codes

  • General Chemistry

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