Pectin: New science and forthcoming applications of the most valued hydrocolloid

From first-hand understanding of pectin molecular structure and physiological effects up to new production methods and applications, significant insightful knowledge of pectin polysaccharide and pectin-derived oligosaccharides has emerged in the last decade (2010-2020). These developments open the route to new and unexpected applications of this uniquely complex heteropolysaccharide ubiquitous in plants and fruits, well beyond its traditional use as food hydrocolloid. This study provides a unified perspective on the new science and technology of pectin and its extraction by-products. Furthermore, we offer an insight into forthcoming pectin uses from an expanded perspective, taking into account selected technology and economic factors that we believe will shortly impact the pectin production and uptake in many countries.