The versatility of pectin: a comprehensive review unveiling its recovery techniques and applications in innovative food products

• Published in: Journal of Food Measurement and Characterization
• Main Author: Wan Chik M.A.; Yusof R.; Shafie M.H.; Mohamed Hanaphi R.
• Format: Review
• Language: English
• Published: Springer 2024
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85195417301&doi=10.1007%2fs11694-024-02632-5&partnerID=40&md5=37b166e5900f79ea2d71dcc2a307284a

Pectin, a complex polysaccharide present in the middle lamella of plants, may appear in different structures depending on its origin and extraction techniques. Citrus and apple fruits are among the main sources of pectin extraction, but there is ongoing research on alternative fruit sources and fruit waste from processing industries. In the food industry, pectin is widely used as an additive in jams, jellies, low-calorie foods, and stabilisers for acidified milk products. To meet the increasing demand and reduce waste, it is best to explore other non-conventional sources or modify existing sources to obtain pectin with the desired quality attributes. This review aims to cover various extraction methods, including the potential of green solvents such as ionic liquids and deep eutectic solvents, to extract pectin. Finally, this review discusses the role of pectin in the development of innovative pectin-based food products. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024.