Superior Antibacterial Activity of Integral Lemon Pectin Extracted via Hydrodynamic Cavitation
Alessandro Presentato, Antonino Scurria, Lorenzo Albanese, Claudia Lino, Marzia Sciortino, Mario Pagliaro, Federica Zabini, Francesco Meneguzzo, Rosa Alduina, Domenico Nuzzo, Rosaria Ciriminna
Abstract
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.
Topics & Concepts
PectinAntibacterial activityFood scienceChemistryFood industryCavitationStaphylococcus aureusLemon juiceBacteriaBiologyPhysicsSugarGeneticsMechanicsPolysaccharides and Plant Cell WallsMicrobial Inactivation MethodsMicroencapsulation and Drying Processes