Preprint Article Version 1 This version is not peer-reviewed

Superior Antibacterial Activity of Integral Lemon Pectin From Hydrodynamic Cavitation

Version 1 : Received: 14 March 2020 / Approved: 17 March 2020 / Online: 17 March 2020 (03:43:39 CET)

How to cite: Presentato, A.; Scurria, A.; Albanese, L.; Lino, C.; Sciortino, M.; Pagliaro, M.; Zabini, F.; Meneguzzo, F.; Alduina, R.; Nuzzo, D.; Ciriminna, R. Superior Antibacterial Activity of Integral Lemon Pectin From Hydrodynamic Cavitation. Preprints 2020, 2020030263 (doi: 10.20944/preprints202003.0263.v1). Presentato, A.; Scurria, A.; Albanese, L.; Lino, C.; Sciortino, M.; Pagliaro, M.; Zabini, F.; Meneguzzo, F.; Alduina, R.; Nuzzo, D.; Ciriminna, R. Superior Antibacterial Activity of Integral Lemon Pectin From Hydrodynamic Cavitation. Preprints 2020, 2020030263 (doi: 10.20944/preprints202003.0263.v1).

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.

Subject Areas

pectin; antibacterial; lemon; flavonoids; hydrodynamic cavitation; IntegroPectin

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