Sustainable pectin extraction: Navigating industrial challenges and opportunities with fruit by-products – A review

Fruit by-products from the food processing sector are produced in large quantities and have great potential as sustainable sources of pectin, a bioactive polysaccharide used extensively in the food, pharmaceutical and nutraceutical industries. With a focus on sustainability, this paper investigates the various uses, characterisation and extraction of pectin derived from fruit waste. These processes include traditional acid-based extraction methods, as well as emerging technologies such as microwave-assisted and enzyme-aided approaches. Critical obstacles to scaling up the pectin extraction process, including feedstock availability, financial concerns, and quality variances, are also covered in the review. Using unconventional extraction techniques is highlighted as a viable option to increase pectin production while lessening environmental effects. Insights into pectin's functional qualities, such as its gelling, thickening, and emulsifying capabilities, further demonstrate its versatility in industrial applications. Despite the challenges of industrial-scale implementation, transforming fruit by-products into pectin offers a viable strategy for waste reduction and the creation of valuable commodities. This assessment promotes a circular economy in the fruit processing industry by supporting efficient extraction methods and creative solutions to industrial problems.