Superior Antibacterial Activity of Integral Lemon Pectin Extracted via Hydrodynamic Cavitation

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.

Keywords

• pectin
• antibacterial
• citrus flavonoids
• hydrodynamic cavitation
• IntegroPectin