An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction

The pectin extraction differs according to the matrix studied as well as temperature, pH, time, solvents, and solid to liquid ratio. The use of innovative extraction processes such as ultrasound, microwave and enzymes can be a useful tool to increase pectin yield and quality, and reducing extraction time, temperature, use of toxic solvents and strong acidic conditions for pectin recovery. Moreover, the combination of solvent modelling and the use of particular extraction processes can enable the selective recovery of pectin.