**6. Applications of new sources of pectin**

Nowadays, green chemistry leads to environmentally friendly bioproduct extraction approaches. Because bioproducts are biocompatible, they have a wide range of applications [33]. The synthesis and production of bioproducts use substantially less energy and solvent, and they can now be scaled up with a small initial expenditure [14, 40]. Biomaterial formulations, sometimes inspired by biomimicking nature's behavior, are specifically tailored for applications involving human consumption products and innovative biobased materials [64]. In the field of biomaterials, hydrogels have gained popularity owing to their specific properties, such as biodegradability, biocompatibility, a soft-wet feel, and resemblance to organic tissue. Hydrogels with tridimensional crosslinked polymeric structures made from natural polymers have been extensively studied because of the increasing need for biomaterials with novel features for human consumption-related applications [65]. Pectin, a biopolymer found in the cell walls of fruits and vegetables, is extensively employed in the food, pharmaceutical, and textile sectors due to its ability to produce a thick gel-like solution [65]. Pectin is a gelling ingredient in the production of jams, jellies, and marmalades. Over the past decade, intense new research has yielded a new understanding of its molecular structure and physiological function, opening the gate to novel manufacturing techniques and entirely new applications, such as new advanced biomaterials, for example, calcium phosphate pectin for bone restoration and biobased construction, and building materials, for example, pectin aerogels for thermal insulation [64, 66].

According to the scientific literature, we can classify applications of pectins in two ways: first, according to their physicochemical properties, and last, according to their field of application. The specific application of each of the novel pectin sources is intimately linked to their particular physicochemical characteristics; please see **Figure 3**. For example, LM pectin is believed to be a helpful stabilizer for dairy products. This is due to low methoxyl pectin gels in the presence of divalent cations, in this specific instance, calcium ions. The capacity of HM pectin to gel at moderately lower pH values (pH 2–3.5) in the addition of soluble substances, such as sucrose, makes it suitable for use in the preparation of jams and jellies [67]. An LM pectin is an attractive option for use as a gelling agent in manufacturing low-calorie jams due to its ability to form a gel without added sugar. Unlike gums, which impart a slimy mouth feel, the use of pectin to increase the viscosity in soft drinks and beverages gives a clean mouth feel;

**Figure 3.** *Different classifications for pectin.*


*New Sources of Pectin: Extraction, Processing, and Industrial Applications DOI: http://dx.doi.org/10.5772/intechopen.109579*

#### **Table 3.**

*Applications of novel pectins.*

this may be due to the low viscosity of low-concentration pectin solutions at the shear rate of the mouth [67].

From the viewpoint related to their field of application, pectins may be categorized into pectins for food products and pectins for drug and therapeutic applications. Please see **Table 3**. Current research trends in food packaging promote the development of biodegradable, renewable, and environmentally friendly materials. Pectin-based edible coatings are among the most recent advancements in the world of food packaging. Including additional biopolymers, such as cellulose and natural compounds with antioxidant and antibacterial properties, has enhanced and strengthened these coatings.

Additionally, researchers have discovered the biological functions of pectin, consequently increasing its application in the pharmaceutical industry, including drug delivery systems, skin and bone tissue engineering, and wound dressings [65, 76]. Pectin is most widely used in the formulation of drugs for oral administration, such as tablets, gels, hydrogels, beads, aerogels, and coated and compression-coated doses. The ability of pectin to withstand acidic conditions and higher temperatures allows for the development of drug delivery systems able to load and release drugs at a specific location. Pectin has primarily been considered a colon-specific drug delivery vehicle that reduces systemic toxicity while increasing bioactivity and medication stability.

Pectin also has significant potential for use in tissue engineering. Pectins may promote mineral nucleation in this application if immersed in the appropriate physiological conditions, resulting in biomimetic structures that more closely resemble the natural architecture of bone. Furthermore, pectins are responsible for wound healing treatments' gelling protection and anti-inflammatory effects [76]. By crosslinking pectins, calcium ions aid in its gelation. Solubilized pectin forms an acidic environment that acts as a bacterial or viral barrier, and pectin hydrogels allow for the loading and release of drugs such as antibiotics, analgesics, and tissue repair agents. Other physiological effects of pectin have been described, such as prebiotic, antimicrobial, antiglycation, and antioxidant. Pectin has also been used to nano-encapsulate bioactive substances, thereby increasing their shelf life and stability.

The exploration of new sources of pectin, involving the introduction of cleaner and new sustainable extraction techniques, demands more research to guarantee that an industrial application is sustainable and competitive in the current market.

### **7. Conclusions**

Pectin is one of the primary polysaccharides present in plants; it contributes to the physical and nutritional value of plant-based goods. It's a macromolecule that can create flexible polymer chains. Source and extraction circumstances affect its functioning characteristics. Citric fruits and apples are the principal sources of commercial pectin, although non-conventional sources have been examined, including agro-industrial sub-products and wastes, pulps, husks, hulls, peels, Cactaceae, and vegetables. Pectin has been functionalized by chemical or enzyme processes that affect its physical characteristics, such as molecular weight, degree of esterification (DE), and surface charge, leading to new functional or enhanced qualities as well as new techniques and applications. Pumpkin, eggplant, chayote, and *Opuntia ficus* indica cladodes are new sources of pectin. Due to their high production and physicochemical qualities, citrus fruits and apples are the principal sources of pectin extraction. In recent years, new extraction sources have been sought that may represent alternatives to overexploited sources and that allow the use of organic by-products, such as hulls or husks and seeds, from which pectin with specific physicochemical properties can be obtained for multiple applications. Intense new research has yielded a new understanding of its molecular structure and physiological function, opening the door to novel manufacturing techniques and entirely new applications, such as calcium phosphate pectin for bone restoration and pectin aerogels for thermal insulation.

### **Acknowledgements**

The authors wish to acknowledge the partial financial support of this research to the Universidad Autónoma del Estado de México through project 6661/2022SF.

### **Conflict of interest**

The authors declare no conflict of interest.

*New Sources of Pectin: Extraction, Processing, and Industrial Applications DOI: http://dx.doi.org/10.5772/intechopen.109579*
