Natural Pectin Sources, Extraction Methods, Chemical Composition, and Emerging Applications in Food Systems: A Systematic Review

Patience Ngani; Faith Angeline Manditsera; Lesley Macheka

doi:10.51745/najfnr.9.SI.S50-S62

Natural Pectin Sources, Extraction Methods, Chemical Composition, and Emerging Applications in Food Systems: A Systematic Review

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Food Chemistry, Engineering, Processing and Packaging Functional and Novel Foods

DOI https://doi.org/10.51745/najfnr.9.SI.S50-S62

Issue Vol. 9 No. SI (2025): Special Issue - Potential of food by-products

Submitted 2025-02-15

Accepted 2026-05-14

Published 2026-05-13

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Background: Pectin is a naturally occurring polysaccharide extensively employed in the food industry for its versatile rheological and textural properties. Despite its considerable industrial significance, the escalating global demand for pectin necessitates a broader exploration of alternative sources and more sustainable extraction methodologies to supplement the supply currently dominated by conventional citrus-based production.

Aims: This systematic review aimed to critically review and synthesize the available scientific literature on the sources, extraction methods, chemical compositions, and food industry applications of natural pectin at the global scale, with particular emphasis on advancements and emerging trends documented between 1980 and 2024.

Materials and Methods: Peer-reviewed literature on natural pectin was systematically retrieved from major academic databases, including Google Scholar, Google, Web of Science, Scopus, and PubMed. The review was conducted in strict adherence to the Preferred Reporting Items for Systematic Review and Meta-Analysis (PRISMA) guidelines. Following a rigorous screening and eligibility assessment process, a total of 48 scientific articles were selected for inclusion on the basis of their relevance to the review objectives.

Results: The majority of included articles (n = 28) were published between 2020 and 2024, reflecting a marked surge in research interest driven by the rising global demand for pectin. Geographically, Asia accounted for the largest proportion of studies (n = 31), followed by Africa (n = 6), South America (n = 4), North America (n = 3), Europe (n = 3), and Oceania (n = 1). Conventional extraction methods, most notably acid extraction and hot water extraction, were represented in 28 articles and remained more prevalent than emerging green technologies— including microwave-assisted and ultrasound-assisted extraction—which featured in 20 articles. Citrus fruits consistently constituted the predominant pectin source across the reviewed literature, with acid extraction representing the most widely employed isolation method.

Conclusion: This review demonstrates that whilst global demand for natural pectin is increasing substantially, research and industrial practice remain disproportionately focused on citrus fruit sources and conventional extraction techniques. There is therefore an imperative need to diversify pectin sources beyond citrus-derived sources, to accelerate the adoption of environmentally sustainable green extraction technologies, and to direct greater research attention towards underexplored geographical regions—particularly Africa—where both pectin production potential and demand are expanding.

Keywords

Natural Pectin Underutilized Sources Extraction method Food Industry Application Green Technology Systematic Literature Review

Patience Ngani

Department of Food Processing and Technology, Marondera University of Agricultural Sciences and Technology, Zimbabwe
Faith Angeline Manditsera

Harare Institute of Technology
Lesley Macheka

Marondera University of Agricultural Sciences and Technology

How to Cite

Ngani, P., Manditsera, F. A., & Macheka, L. (2026). Natural Pectin Sources, Extraction Methods, Chemical Composition, and Emerging Applications in Food Systems: A Systematic Review. The North African Journal of Food and Nutrition Research, 9(SI), S50-S62. https://doi.org/10.51745/najfnr.9.SI.S50-S62

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