Citrus pectins: Structural properties, extraction methods, modifications and applications in food systems – A review

Pectin, a non-starch polysaccharide, is isolated as a byproduct from agro-processing and has numerous applications in the pharmaceutical sector, such as drug delivery, wound healing, and tissue engineering, apart from acting as a gelling, stabiliser, and thickening agent in food product formulations. The present study reviews research on pectin extraction from citrus sources and its industrial applications based on physical, chemical, functional, and rheological properties. The review also discusses studies on pectin modification using various techniques for specific applications.