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 |
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pagine (da-a) | 628-630 |
Numero di pagine | 3 |
Rivista | ChemistryOpen |
Volume | 9 |
Stato di pubblicazione | Published - 2020 |
All Science Journal Classification (ASJC) codes
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