Abstract
The production of pectin is considered the most reasonable way of utilization of waste both from an economic and from an ecological point of view. Several methods have been developed for extraction of pectin form fruits/vegetables and their by-products. These various extraction procedures used have reported different percentage yield and quality of pectin depending upon extraction method and conditions. The knowledge of how these factors effect yield and quality of pectin can make it possible to produce polysaccharide for different functions. This article discusses the pectin-structure, types of pectin, plant sources of pectin, different methods of pectin extraction and its physiological benefits and uses.
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