Current Organizations / Institutes

The organizations/institutes from the scholar's latest article


Antonino Scurria has a total of 95 co-authors. Here are the top co-authors by number of shared publications:


Latest Publications

  • Open Access

    Social Media for Chemistry Scholars**

    by Rosaria Ciriminna, Antonino Scurria, Mario Pagliaro

    Used by nearly 60 % of the world's population, social media are highly interactive websites (“platforms”) today widely used also by researchers. This perspective aims at identifying the main benefits of social media utilization by chemistry scholars with respect to the three main dimensions (research, education and societal service) of scholarly activity. The main risks arising from the use of social media, as we suggest in the conclusions, must be managed and new education on their purposeful utilization should be planned and delivered


  • Open Access

    Natural product extraction via hydrodynamic cavitation

    by Rosaria Ciriminna, Antonino Scurria, Mario Pagliaro


  • Volcanic ash as multi‐nutrient mineral fertilizer: Science and early applications

    by Rosaria Ciriminna, Antonino Scurria, Giuseppe Tizza, Mario Pagliaro

    Volcanic ash is a multi‐nutrient mineral fertilizer whose catalytic mechanism of action, replenishing trace metals are necessary for soil bacterial enzymes for the efficient biogeochemical cycling of key elements, such as N, C, P, and S, ensures use of relatively small amounts to fertilize large soil surfaces. Chiefly demonstrated in the course of the 2010 s in Russia's Kamchatka and in Indonesia, two world's areas hosting highly active volcanoes, these findings remain poorly known. Fulfilling the principles of the emerging circular economy, the large‐scale use of readily available and overabundant tephra as agricultural fertilizer is a significant economic opportunity for both farmers and populations living near active volcanoes, affording also important environmental advantages. Providing a unified picture, this study will hopefully accelerate such progress.


  • Open Access

    Mesoporous Silica Particles Functionalized with Newly Extracted Fish Oil (Omeg@Silica) Reducing IL-8 Counteract Cell Migration in NSCLC Cell Lines

    by Claudia D’anna, Caterina Di Sano, Serena Di Vincenzo, Simona Taverna, Giuseppe Cammarata, Antonino Scurria, Mario Pagliaro, Rosaria Ciriminna, Elisabetta Pace

    Lung cancer is one of the leading forms of cancer in developed countries. Interleukin-8 (IL-8), a pro-inflammatory cytokine, exerts relevant effects in cancer growth and progression, including angiogenesis and metastasis in lung cancer. Mesoporous silica particles, functionalized with newly extracted fish oil (Omeg@Silica), are more effective than the fish oil alone in anti-proliferative and pro-apoptotic effects in non-small cell lung cancer (NSCLC) cell lines. The mechanisms that explain this efficacy are not yet understood. The aim of the present study is therefore to decipher the anti-cancer effects of a formulation of Omeg@Silica in aqueous ethanol (FOS) in adenocarcinoma (A549) and muco-epidermoid (NCI-H292) lung cancer cells, evaluating cell migration, as well as IL-8, NF-κB, and miRNA-21 expression. Results show that in both cell lines, FOS was more efficient than oil alone, in decreasing cell migration and IL-8 gene expression. FOS reduced IL-8 protein release in both cell lines, but this effect was only stronger than the oil alone in A549. In A549, FOS was able to reduce miRNA-21 and transcription factor NF-κB nuclear expression. Taken together, these data support the potential use of the Omeg@Silica as an add-on therapy for NSCLC. Dedicated studies which prove clinical efficacy are needed.


  • Grapefruit IntegroPectin isolation via spray drying and via freeze drying: A comparison

    by Giulia Di Prima, Antonino Scurria, Giuseppe Angellotti, Elena Belfiore, Mario Pagliaro, Francesco Meneguzzo, Viviana De Caro, Rosaria Ciriminna


  • Open Access

    Sustainability Evaluation of AquaSun Antifouling Coating Production

    by Rosaria Ciriminna, Antonino Scurria, Mario Pagliaro

    Relying on a cost-effective and green process that is technically and economically feasible on large scale is not enough to call a technology “sustainable”. We thus evaluate the sustainability of the production of the new “AquaSun” antifouling sol–gel coating with reference to each of the three main dimensions (economic, social, and environmental) of sustainable development. This study will hopefully assist in overcoming the “not invented here” syndrome that still affects many sol–gel technologies, including antifouling coatings derived via the sol–gel process.


  • Open Access

    Cross-linked natural IntegroPectin films from citrus biowaste with intrinsic antimicrobial activity

    by Elena Piacenza, Alessandro Presentato, Rosa Alduina, Antonino Scurria, Mario Pagliaro, Lorenzo Albanese, Francesco Meneguzzo, Rosaria Ciriminna, Delia F. Chillura Martino

    Pectin recovered via hydrodynamic cavitation (IntegroPectin) from lemon and grapefruit agri-food waste intrinsically containing antimicrobial bioactive substances (flavonoids, phenolic acids, terpenes, and terpenoids) was used to generate innovative and eco-compatible films that efficiently inhibit the growth of Gram-negative pathogens. Extensive characterization of films confirmed the presence of these substances, which differently interact with the polysaccharide polymer (pectin), plasticizer (glycerol), surfactant (Tween 60), and cross-linker (Ca2+), conferring to these films a unique structure. Besides, IntegroPectin-based films constitute versatile systems for the sustained, controlled, and slow-release (up to 72 h) of bioactive substances in an aqueous environment. This feature is crucial for the good in vitro antimicrobial activity exerted by IntegroPectin films against three Gram-negative bacteria (two indicator pathogen strains Pseudomonas aeruginosa ATCC 10145, P. aeruginosa PAO1, and the clinical isolate Klebsiella pneumoniae) that are involved in the global emergence of the antimicrobial resistance. Graphical abstract


  • Open Access

    Red Orange and Bitter Orange IntegroPectin: Structure and Main Functional Compounds

    by Antonino Scurria, Marzia Sciortino, Ana Rosa Garcia, Mario Pagliaro, Giuseppe Avellone, Alexandra Fidalgo, Lorenzo Albanese, Francesco Meneguzzo, Rosaria Ciriminna, Laura M. Ilharco

    DRIFT, HPLC-MS, and SPME-GC/MS analyses were used to unveil the structure and the main functional compounds of red (blood) orange (Citrus sinensis) and bitter orange (Citrus aurantium). The IntegroPectin samples show evidence that these new citrus pectins are comprised of pectin rich in RG-I hairy regions functionalized with citrus biophenols, chiefly flavonoids and volatile molecules, mostly terpenes. Remarkably, IntegroPectin from the peel of fresh bitter oranges is the first high methoxyl citrus pectin extracted via hydrodynamic cavitation, whereas the red orange IntegroPectin is a low methoxyl pectin. C. aurantium IntegroPectin has a uniquely high concentration of adsorbed flavonoids, especially the flavanone glycosides hesperidin, naringin, and eriocitrin.


  • Open Access

    Economic and technical feasibility of AnchoisFert organic fertilizer production

    by Rosaria Ciriminna, Antonino Scurria, Daniela Maria Pizzone, Paolo Salvatore Calabrò, Adele Muscolo, Francesco Mauriello, Mario Pagliaro


  • Open Access

    A Gluten‐Free Biscuit Fortified with Lemon IntegroPectin

    by Domenico Nuzzo, Antonino Scurria, Pasquale Picone, Alessandro Guiducci, Mario Pagliaro, Giuseppe, Pantaleo, Lorenzo Albanese, Francesco Meneguzzo, Rosaria Ciriminna, et al.

    We report the first outcomes of producing a gluten‐free biscuit by replacing 2.5 wt% of the rice flour used in the preparation of a commercial gluten‐free cookie with lemon IntegroPectin, a new citrus pectin obtained from lemon processing waste via hydrodynamic cavitation. The cookie's friability, palate adhesion, flavor persistency and compactness remain virtually unchanged, whereas sapidity and color improve. Only the sweetness and the smell (flavor) of the functionalized cookie are lower than those of the commercial biscuit. The enhanced heat resistance and unique structure of this new citrus pectin unveiled by XRD and TGA structural and thermal analyses make it suitable for the straightforward functionalization of bakery products with numerous potential health benefits.