Superior Antibacterial Activity of Integral Lemon Pectin From Hydrodynamic Cavitation

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

doi:10.20944/preprints202003.0263.v1

A peer-reviewed article of this Preprint also exists.

Nuzzo, D.; Cristaldi, L.; Sciortino, M.; Albanese, L.; Scurria, A.; Zabini, F.; Lino, C.; Pagliaro, M.; Meneguzzo, F.; Di Carlo, M.; et al. Exceptional Antioxidant, Non‐Cytotoxic Activity of Integral Lemon Pectin from Hydrodynamic Cavitation. ChemistrySelect 2020, 5, 5066–5071, doi:10.1002/slct.202000375. Nuzzo, D.; Cristaldi, L.; Sciortino, M.; Albanese, L.; Scurria, A.; Zabini, F.; Lino, C.; Pagliaro, M.; Meneguzzo, F.; Di Carlo, M.; et al. Exceptional Antioxidant, Non‐Cytotoxic Activity of Integral Lemon Pectin from Hydrodynamic Cavitation. ChemistrySelect 2020, 5, 5066–5071, doi:10.1002/slct.202000375.

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.

Keywords

Subject

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Superior Antibacterial Activity of Integral Lemon Pectin From Hydrodynamic Cavitation

Abstract

Keywords

Subject

Comments (0)