Pectic Polysaccharides – Multifunctional Ingredients of Food and Biomedical Systems

Introduction . Pectin is a biocompatible polysaccharide with multifunctional technological and biological activity, depending on its source and extraction method. Extracting pectin from by-products of juice or sugar production represents an approach to utilizing agro-industrial waste by obtaining a commercial product with high added value. Recently, there has been a growing trend to use pectin for producing edible coatings to protect food products, antimicrobial films based on biocomposites and nanoparticles, and for synthesizing various medicinal preparations and dosage forms. Purpose. The aim of this review is to analyze and summarize research findings regarding the relationship between the structural characteristics and functional properties of pectic polysaccharides. Materials and Methods. The study is based on scientific publications, most of which were published between 2009 and 2024. The search and selection of articles were conducted using bibliographic databases such as eLIBRARY.RU, RSCI, Scopus, Web of Science, and PubMed. Data analysis involved systematization, summarization, intermediate conclusions, and a general conclusion utilizing elements of artificial intelligence. Results. It has been concluded that due to the expanding applications of pectic polysaccharides and sources of pectin-containing raw materials, further research is necessary to investigate the relationship between the molecular-structural features of pectins, their functionality indicators, and their behavior in food and biomedical systems.