6533b85bfe1ef96bd12bad2e

RESEARCH PRODUCT

Superior Antibacterial Activity of Integral Lemon Pectin Extracted via Hydrodynamic Cavitation

Mario PagliaroAntonino ScurriaLorenzo AlbaneseClaudia LinoMarzia SciortinoRosaria CiriminnaFederica ZabiniDomenico NuzzoFrancesco MeneguzzoAlessandro PresentatoRosa Alduina

subject

CitrusStaphylococcus aureusfood.ingredientPectinAntibacterial effectCITRUS JUICE010402 general chemistrymedicine.disease_cause01 natural scienceslcsh:Chemistrycitrus flavonoidsFreeze-dryingfoodhydrodynamic cavitationmedicineHumansCitrus PectinFood scienceIntegroPectinpectinWaste ProductsLemon peel010405 organic chemistryChemistryPlant ExtractsCommunicationfood and beveragesGeneral ChemistryCommunications0104 chemical sciencesAnti-Bacterial AgentsFruit and Vegetable Juicesantibacteriallcsh:QD1-999Staphylococcus aureusFruitHydrodynamicsPectinsAntibacterial activity

description

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.

yearjournalcountryeditionlanguage
2020-05-01ChemistryOpen
10.1002/open.202000076http://europepmc.org/articles/PMC7254935