Greener Pectin Extraction Techniques: Applications and Challenges

Pectin is a complex and versatile polysaccharide crucial for various industries. It functions as a thickener, gelling agent, emulsifier, and low-calorie food. Its anti-inflammatory and immunomodulatory properties have attracted biomedical interest, while its biodegradability and biocompatibility make it valuable for biomaterial applications. The effectiveness of these applications depends on the quality of pectin extraction procedures. While traditional extraction methods exist, green methodologies and alternative techniques have improved pectin’s physicochemical properties—a significant advantage for industrial applications. Pectin can be extracted from various sources, with its molecular structure and functional groups analyzed through different characterization techniques. Modern green extraction methods include ultrasound-assisted extraction, pulsed ultrasound-assisted extraction, pulsed electric field, moderate electric field mediated extraction, microwave-assisted extraction, subcritical water extraction, enzyme-assisted extraction, ohmic heating-assisted extraction, ultrasound-assisted microwave extraction, ultrasound-assisted ohmic heating extraction, hydrothermal processing, high-pressure processing extraction, and dielectric barrier discharge extraction. This review examines these methods’ advantages and disadvantages, along with their applications and future possibilities; it serves as a comprehensive guide for researchers exploring new pectin-rich sources and green extraction technologies for commercial applications.