Isolation and characterization of pectin from tamarind ( <i>Tamarindus indica</i> ) fruit pulp as a source of natural pectin

Pectin is a key polysaccharide widely used in food and pharmaceutical industries for its gelling, thickening, and stabilizing functions. Traditionally sourced from citrus and apple by-products, this study explores tamarind (Tamarindus indica) fruit pulp as a potential alternative pectin source. Tamarind samples from two wards in Binga, Zimbabwe, were evaluated for their physicochemical composition and used for pectin extraction with citric acid–acidified aqueous solutions at varying pH, temperature, and time. Optimal extraction was achieved at pH 2.5, 90 °C, for 80 minutes, yielding 14.22 ± 0.77% pectin. The extracted pectin exhibited high methoxyl content (8.03%), degree of esterification (70.47%), and anhydrouronic acid (AUA) content of (64.3%), classifying it as high methoxyl pectin (HMP). Functional tests showed high water holding and swelling capacity, strong gelation in sugar-acid systems, and stable emulsifying performance. In blueberry-strawberry jam, tamarind pectin performed comparably to commercial citrus and apple pectin in Brix (°Bx), taste, texture, moisture retention, mouthfeel and sensory acceptability (p > 0.05). Findings support that tamarind pulp is a sustainable, functional, and cost-effective source of high-quality pectin for food applications.