Savaner Varsha Vandita Billore


Abstract:- Regardless due to high use of polymer in various field  will cause a large effect on environment  and became a critical issue,  therefore  more focus will be on the use of  natural polymer, Pectin is family of complex polysaccharide that contain a-1-4 linked galacturonic acid widely present in primary cell wall of the plant and major component of middle lamella where it contribute to the cell structure and can beextracted using alcohol precipitation method under mild acidic condition fromvarious sources such as citruspeels, dried apple pomace, sugar beets, sunflower heads, residues of mango, guava,papaya, coffee and cocoa process. Pectin the word come from Greek word pektos which means hard and firm and has ability to form gelin recent year pectin have gain importance because of its economic value in pharmaceutical, food industry, dairy Industry and also in biotechnology, so research is needed to find best method for extraction to increases the yield of pectin because there is wide global market of pectin so it is the best opportunity in future for young researcher and entrepreneur to use it as  huge potential for the benefit . This review article describes different extraction method of pectin, chemical properties, pharmaceutical application and natural source and potential use in several sectors.

Keywords:- Pectin, Pharmaceutical, Biotechnology, Extraction, Global Market, Application.

Full Text:



Aina, V. O., et al. (2012). "Extraction and characterization of pectin from peels of lemon (Citrus limon), grape fruit (Citrus paradisi) and sweet orange (Citrus sinensis)." British Journal of Pharmacology and Toxicology 3.6 259-262.

Tiwari, Alok Kumar, et al.(2017). "Extraction and Characterization of Pectin from Orange Peels." International Journal of Biotechnology and Biochemistry. 13-(1) 39-47.

Munarin F, Tanzi MC and PetriniP (2012). “Advances in biomedical applications of pectin gels.” International Journal of Biological Macromolecules. 51(4):681-689.

Pandharipande, Shekhar, and Harshal Makode( 2012). "Separation of oil and pectin from orange peel and study of effect of pH of extracting medium on the yield of pectin." Journal of Engineering Research and Studies 3.2 06-09.

Liu L. (2004) “Pectin composite matrices forbiomedical applications”. Biomaterials.;25(16):3201-3210.

Mishra RK, Banthia AKand Majeed ABA (2012). “Pectin based formulations for biomedical applications: A review”Asian Journal of Pharmaceutical and Clinical Research.; 5(4):1-6.

Pacheco MT, Villamiel M, Moreno R and Moreno F J( 2019).“Structural and rheological properties of pectins extracted from industrial sugar beet by-products”. Molecules. 24(3):392.

Sahari, M.A. Ali, A.M. and Manuchehr, H(2003). “Effect of Variety and Acid Washing Method on Extraction Yield and Quality of Sunflower Head Pectin.” Food Chem 83- 43–47.

Geerkens, C.H.; Nagel, A.; Meike, K.; Miller-Rostek, P.; Rolf, D.; Schweiggert, R. and Carle, R.( 2015) . “Mango Pectin Quality as Influenced by Cultivar, Ripeness, Peel Particle Size, Blanching, Drying, and Irradiation”. Food Hidrocoll. 51, 241–251.

Mohnen, D Barton, D., Nakanishi, K., Meth-Cohn,O.and Eds.;(1999). “Biosynthesis of Pectins and Galactomannans”. In Comprehensive Natural Products Chemistry” Elsevier Science: Amsterdam, The Netherlands Volume 3, pp. 497–527.

Liu, J.; Willför, S. and Xu, C.(2015)“A Review of Bioactive Plant Polysaccharides Biological Activities, Functionalization, and Biomedical Applications”. Bioact. Carbohydr. Dietary Fibre 5, 31–61.

Voragen, G.J., Pilnik, W., Thibault, J.F., Axelos, M.A.V. and Renard, C.M.G.C. (1995). “Pectinsin: Food polysaccharides and their applications,” cap. 10, Stephen A. M. (ed.), Marcel Dekker Inc., New York.

Mukhiddinovv ZK (2000) “isolation and structural characterization of a pectin homo and Ramnogalacturonan, Talanta” 53 ,171-176.

Manish S Bhatia, Desmukh R, prafulla Choudhary and Bhatia NM(2008) “Chemical Modification of Pectin characterization and evaluation for drug delivery, sci Pharma”, 76-775-784.

Kertesz ZI, (1951)“The Pectic Substances, New York Inter science” 41, 648.


Nitin G. Kanse1, Shah Chirag, Salunkhe Swapnil, Suryawanshi and Vishal (2017) “Extraction of Pectin from Orange Peel’s and Its Applications: Review” international Journal of innovative Research in Science Engineering and Technology.

Karr, A. L.,Cell wall bigenesis, in Plant Biochemistry, Bonner, J. and Varner, J. E., Eds., Academic Press, New York, 405, 1976.

Renard, C. M. G. C. and Thibault, J.F., Structure and properties of apple and sugar beet pectins extracted by chelating agents, Carbohydr. Res., 244, 99, 1993.

Hodgson, A. S. and Kerr, L. H., (1991). “Tropical fruit products, in The Chemistry and Technology of Pectin” Walter, R. H., Ed., Academic Press, New York, 67.

Yapo BM (2007) Food chemistry of extraction conditions on the yield, purity and surface properties of sugar beet pulp pectin extracts. Food Chemistry 100:1356-1364.

Liew SQ, Chin NL, Yusof YA (2014) Extraction and characterization ofpectin from passion fruit peels. Italian Oral Surgery 2: 231-236h.

Kermani ZJ (2015) Food hydrocolloids functional properties of citric acid extracted mango peel pectin as related to its chemical structure. Food Hydrocolloids 44: 424-434.

2. Apo B (2009) Biochemical characteristics and gelling capacity of pectin from yellow passion fruit rind as aوٴected by acid extractant. Nature, pp: 1572-1578.

Methacanon P, Krongsin J, Gamonpilas C (2014) Food Hydrocolloids Pomelo (Citrus maxima) pectin: Effects of extraction parameters and its properties. Food Hydrocolloids 35: 383-391.

Chan SY, Choo WS (2013) Eوٴect of extraction conditions on the yield and chemical properties of pectin from cocoa husks. Food Chemistry 141: 3752-3758.

Prashansa P. Bagde, Sumit Dhenge and Swapnil Bhivgade (2017) EXTRACTION OF PECTIN FROM ORANGE PEEL AND LEMON PEEL. International Journal of Engineering Technology Science and Research.2394 – 3386.

Yuliarti O, Merino LM, Kelvin KT, Goh Mawson JA, Charles SB, et al. (2011) Eوٴect of celluclast 1.5 L on the physicochemical characterization of gold kiwifruit pectin. International Journal of Molecular Sciences, pp: 6407-6417.

Ptichkinaa NM, Markinaa OA, Rumyantsevab GN (2008) Pectin extraction from pumpkin with the aid of microbial enzymes. Food Hydrocolloid. 22: 192-195.

Cui SW, Chang YH (2014) Emulsifying and structural properties of pectin enzymatically extracted from pumpkin. Journal of Food Science 58: 396-403.

Fissore EN, Rojas AN, Gerschenson LN, Williams PA (2013) Butternut and beetroot pectins: Characterization and functional properties. Food Hydrocolloids 31: 172–182.

Lim J, Yoo J, Ko S, Lee S (2012) Extraction and characterization of pectin from Yuza (Citrus junos) pomace: A comparison of conventional chemical and combined physical enzymatic extractions. Food Hydrocolloid 29: 160-165.

Jeong HS, Kim HY, Ahn SH, Oh SC (2014) Optimization of enzymatic hydrolysis conditions for extraction of pectin from rapeseed cake (Brassica napus L.) using commercial enzymes. Food Chemistry 157:332-338.

Qiu LP, Zhao GL, Wu H (2010) Investigation of combined effects of independent variables on extraction of pectin from banana peel using response surface methodology. Carbohydrates Polymers 80: 326-331.

Hwang JK, Kim CJ, Kim CT (1998) Extrusion of apple Pomace facilitates pectin extraction. Journal of Food Science 63: 841-844.

Yu XC, Sun DL (2013) Microwave and enzymatic extraction of orange peel pectin. Asian Journal of Chemistry 25: 5333-5336. Colin D. May, H.P. Bulmer Pectin, Plough Lane and Hereford HR4 0LE (1990). “UK Industrial Pectins: Sources, Production and Applications‖, Carbohydrate” Polymers 12: 79-99.

Valdés A, Burgos N, Jiménez A and Garrigós MC (2015) . “Natural pectin polysaccharides as edible coatings. Coatings.” 5: (4):865-886.

Bourtoom T.(2008) “Edible films and coatings: Characteristics and properties.” International Food Research Journal. 15:237-248.

Ciolacu L, Nicolau AI and HoorfarJ(2014). Global Safety of Fresh Produce. A Handbook of Best Practice, Innovative Commercial Solutions and Case Studies” .Sawston, UK: Woodhead Publishing Limited.

Sriamornsak P (2001) “Pectin: The role in health.” Journal of Silpakorn University21: 60-77.

Gunness, P and Gidley, M.J (2010). “Mechanisms Underlying the Cholesterol-Lowering Properties of Soluble Dietary Fibre Polysaccharides.” Food Funct. 1:14 -155.

Theuwissen, E. and Mensink, R.P (2008). “Water-soluble Dietary Fibers and Cardiovascular Disease” Physiol. Behav.94: 285–292.

Wicker, L.; Kim, Y.; Kim, M.J.; Thirkield, B.; Lin, Z and Jung, J (2014). “Pectin as a Bioactive Polysaccharide–Extracting Tailored Function from Less” Food Hydrocoll. 42: 251.

Roberfroid, M. (2007) “Prebiotics: The Concept Revisited.” J. Nutr. 137: 830S–837S.

Leclere, L.; Cutsem, P.V and Michiels, C.(2017). “Anti-Cancer activities of pH- or heat-Modified pectin. Front”. Pharmacol. 4: 1–8.

Nitin G. Kanse1, Shah Chirag, Salunkhe Swapnil, Suryawanshi and Vishal (2017). “Extraction of Pectin from Orange Peel’s and Its Applications: Review” international Journal of innovative Research in Science Engineering and Technology.


  • There are currently no refbacks.

Copyright (c) 2020 Savaner Varsha Vandita Billore