Advancements in green extraction technologies for pectin enhancing efficiency, sustainability, and functional properties: a systematic review.

Abstract

Plants produce pectin as a versatile biopolymer stemming from their cell walls where it shows importance in food together with pharmaceuticals and cosmetics because of its gel-forming ability and thickening and stabilizing traits. The extraction techniques for pectin traditionally demand high amounts of power alongside hazardous solvents while needing extended processing durations. The development of emerging green extraction technologies (ET) provides sustainable and efficient extraction methodologies. This analysis conducts a systematic assessment of different ETs for pectin extraction by examining UAE alongside MAE and includes evaluation of supercritical CO2, HPP, and PEF extraction methods. These methods present advantages such as higher extraction performance with lowered energy usage as well as better pectin rheological properties that enhance both gel strength and viscosity. ETs effectively maintain or magnify functional properties in pectin which increases its potential for high-end uses in food items and supplements and cosmetics. These technologies provide an environmentally beneficial method through their reduced reliance on solvents and reduced creation of waste products. Research alongside technological progress hopes to solve existing hurdles associated with equipment costs and scalability because these hurdles currently prevent widespread adoption of these methods, but the solutions will enable industrial-scale use. There exists an opportunity through green extraction technologies to create a sustainable future for industrial pectin production.