Pectin from Agro-waste to Utility Product

The study aims to discuss innovative extraction approaches as compared to available traditional methods to optimize the yield and quality of pectin by eco-friendly techniques and emphasizes purification and analytical techniques for quality toward sustainable development of pectinbased products. Pectin is a complex polysaccharide present in plants, forming a protective barrier and providing mechanical strength to the plant cell. Therefore pectin, a by-product of the food industry, can be an efficient waste valorization product for utilization in the food and pharmaceutical industry as a thickener, stabilizer, and gelling agent. Pectin complex chemistry provides a wide scope for modification of monomers that can alter the properties of pectin and thereby add to the varied applications of pectin enlisted in the review. The review synthesizes findings from meticulously conducted research investigations and authorized scholarly articles. Information retrieval used reputable academic search engines, including PubMed, Elsevier, and Bentham publications with keywords such as “pectin” “chemical modification of pectin”, “drug delivery”, “green methods” and “agro-industrial residues" for a comprehensive exploration. The comprehensive review delves into pectin chemistry and extraction methods, modification, and characterization techniques are discussed along with versatile applications in the food, pharmaceutical, and other industries. Pectin abundantly present in the outer coat or peels of fruits and vegetables has been the best example of a circular economy and has led to zero waste in agricultural industries. The review has elaborated modifications in pectin for its use as an excipient in the pharmaceutical industry, therapeutic use, targeted drug delivery, and food industries.