Rushikesh Handibag, Dorcus Masih, Chitra Sonkar, Prabhat Verma and Rakshita Jaiswal
Pectin, a natural polysaccharide, is commercially extracted from citrus peels and several other sources such as bananas, apples and grapes, etc. under acidic conditions. Pectin is used in beverages, confectionery and many fruit drinks. It can be used as a pharmaceutical additive and in various food preparations. Pectin is completely soluble in purified water. Different sources of pectin contain different amounts of pectin and different qualities. Pectin can be used as a thickener. Pectin is also used for its therapeutic value in cholesterol regulation, but it is widely used based on according to its binding capacity. Extraction of pectin by various methods has become a major issue, and research is still ongoing. We reviewed recent studies on pectin extraction using microwaves and enzymes to get an idea of the current status of pectin extraction.
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