Submitted:
14 March 2020
Posted:
17 March 2020
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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:
pectin
; antibacterial
; lemon
; flavonoids
; hydrodynamic cavitation
; IntegroPectin
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