This 2022 review of pectin sources and treatment on industrial scales provides insight into the necessity of using pure extracts, minimizing masking agents, and achieving optimal molecular weight and size of pectins. Presently, citrus fruits and apple fruits are the main sources for commercial extraction of pectin, but ongoing research on pectin extraction from alternate fruit sources and fruit wastes from processing industries will be of great help in waste product reduction and enhancing the production of pectin. Pectin shows multifunctional applications including in the food industry and in the pharmaceutical industry for the preparation of medicines that reduce blood cholesterol levels, gastrointestinal disorders, as well as in cancer treatment.
Chandel, V., Biswas, D., Roy, S., Vaidya, D., Verma, A., & Gupta, A. (2022). Current Advancements in Pectin: Extraction, Properties and Multifunctional Applications. Foods (Basel, Switzerland), 11(17), 2683. https://doi.org/10.3390/foods11172683