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

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

Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche

Risultato della ricerca: Article › peer review

6 Citazioni (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.

Lingua originale	English
pagine (da-a)	628-630
Numero di pagine	3
Rivista	ChemistryOpen
Volume	9
Stato di pubblicazione	Published - 2020

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Superior Antibacterial Activity of Integral Lemon Pectin Extracted via Hydrodynamic Cavitation. / Presentato, Alessandro ; Alduina, Rosa; Nuzzo, Domenico; Sciortino, Marzia; Zabini, Federica; Albanese, Lorenzo; Scurria, Antonino; Lino, Claudia; Ciriminna, Rosaria; Meneguzzo, Francesco; Pagliaro, Mario.

In: ChemistryOpen, Vol. 9, 2020, pag. 628-630.

Risultato della ricerca: Article › peer review

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title = "Superior Antibacterial Activity of Integral Lemon Pectin Extracted via Hydrodynamic Cavitation",

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.",

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AU - Presentato, Alessandro

AU - Alduina, Rosa

AU - Nuzzo, Domenico

AU - Sciortino, Marzia

AU - Zabini, Federica

AU - Albanese, Lorenzo

AU - Scurria, Antonino

AU - Lino, Claudia

AU - Ciriminna, Rosaria

AU - Meneguzzo, Francesco

AU - Pagliaro, Mario

PY - 2020

Y1 - 2020

N2 - 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.

AB - 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.

KW - IntegroPectin

KW - antibacterial

KW - citrus flavonoids

KW - hydrodynamic cavitation

KW - pectin

KW - IntegroPectin

KW - antibacterial

KW - citrus flavonoids

KW - hydrodynamic cavitation

KW - pectin

UR - http://hdl.handle.net/10447/423348

M3 - Article

VL - 9

SP - 628

EP - 630

JO - ChemistryOpen

JF - ChemistryOpen

SN - 2191-1363

ER -

Superior Antibacterial Activity of Integral Lemon Pectin Extracted via Hydrodynamic Cavitation

Abstract

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