Low methylated pectin: structure, sources, functional properties, and emerging role in gut health and industrial applications

Abstract The rising prevalence of diseases such as cancer, obesity, diabetes and inflammatory bowel has become a significant public health concern due to its long-term health implications worldwide. Current strategies being deployed for the treatment process are rather nonspecific and have several side effects. There is great need to find safe and alternate strategies for the prevention and treatment of diseases. Pectin, a complex plant-derived polysaccharide primarily composed of galacturonic acid, has garnered significant attention for its versatile applications in the food, pharmaceutical, and biomedical industries. This review provides a comprehensive overview of pectin, with a particular focus on low methylated modified pectin (MP). Various plant sources of pectin are discussed, highlighting waste valorization opportunities, particularly from citrus peels and other fruit by-products. The paper delves into the structural characteristics and physicochemical properties that underpin its functionality. Special emphasis is placed on the role of MP in gut health, including its fermentation by gut microbiota into short-chain fatty acids. It also explores the various sources, extraction from conventional acid to emerging green methods, physio-chemical properties and application of modified pectin.