SCIENTIFIC, TECHNOLOGICAL, RAW MATERIAL AND ECONOMIC PROSPECTS FOR PECTIN PRODUCTION IN UZBEKISTAN: GLOBAL EXPERIENCE, CIRCULAR BIOECONOMY AND BIOPHARMACEUTICAL APPLICATIONS

This review critically examines current scientific knowledge on pectin substances, including their structure, plant sources, extraction technologies, functional properties, and major industrial, pharmaceutical, biomedical, and environmental applications. Particular attention is given to the scientific, technological, and raw-material prerequisites for developing pectin production in the Republic of Uzbekistan through the valorization of agro-industrial by-products. The relationships between degree of esterification, molecular weight, galacturonic acid content, neutral sugar composition, and the functional properties of pectins are considered. Conventional acid-assisted thermal extraction is compared with emerging environmentally oriented approaches, including ultrasound-assisted, microwave-assisted, enzymatic, and subcritical water extraction, as well as the use of natural deep eutectic solvents. Particular emphasis is placed on apple pomace as a promising secondary raw material for pectin production in Uzbekistan and on the factors determining its technological value. Current applications of pectin in food, pharmaceutical, biomedical, cosmetic, and environmental technologies are reviewed, including hydrogels, controlled drug-delivery systems, microencapsulation, and biodegradable materials. Based on the available scientific evidence, a conceptual framework for localizing pectin production in Uzbekistan is proposed, integrating fruit-processing enterprises, raw-material stabilization and drying systems, extraction facilities, and downstream food, pharmaceutical, and biotechnology industries. The review indicates that the valorization of apple pomace into pectin could contribute not only to import substitution but also to the development of a circular bioeconomy by improving plant biomass utilization, reducing organic processing waste, and creating new high-value value chains.