# Extraction, Characterization, and Applications of Pectins from Plant By-Products
## 6 Pectin Applications  
The major application of pectin is as a textural ingredient in food systems, while it is also used in cosmetics and personal care products [146]. In the pharmaceutical industry, pectin is used in the formulation of controlled-release matrix tablets, for example, as a carrier material in colon-targeted drug delivery. Due to the multifunctional properties of pectins, they have valuable applications in food industries as thickeners [147; 148], stabilizers [10; 50; 117], and emulsifiers [93]. Pectins can form a structural network and a viscoelastic solution and are widely used in jellies, marmalades, and jams. Pectins exhibit high viscosity and strong shear thinning behavior. These shear-thinning characteristics become more pronounced with increasing concentrations [149]. These different levels of viscosities could be attributed to the different macromolecular compositions of the samples [58; 150]. The extraction method or additional processing can alter the rheology of pectin solutions. Pectins extracted with Us treatment give a more elastic solution. This may be due to the reduction in the DE and the side chains of apple pectin treated by Us [151]. The different properties of pectin, depending on its source or processing, lead to specific applications. For example, apple pectin is darker and has the property of being more viscous in solution compared to pectins from other sources. It is therefore more \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Sources** & **Process Conditions** & **Emulsion-Based Characteristics** & **References** \\ \hline \multirow{5}{*}{Chicory root pulp} & \multirow{5}{*}{pH 3.5} & the minimum D[3,2] values for chicory root pulp pectin (CRP) (0.58 μm) and sugar beet pectin (0.54 μm) were obtained at critical concentrations of 1.5\% and 2\%, respectively & \\  & & & 2\%, respectively \\  & & & \\  & & & \\  & & & \\  & & & \\ \hline \multirow{5}{*}{Beetroot} & \multirow{5}{*}{oil phase: 20 wt \%} & the minimum D[3,2] of emulsion was obtained with a BRP concentration of 4\% (w/w\) & [145] \\  & & & \\  & & & \\  & & & \\  & & & \\  & & & \\  & & & \\ \hline \multirow{5}{*}{Watermelon rind} & \multirow{5}{*}{oil phase: 10 wt \%} & D[3,2] and D[4,3] obtained for emulsions prepared with & \\  & & & \\  & & & \\  & & & \\  & & & \\  & & & \\  & & & \\  & & & \\  & & & \\ \hline \multirow{5}{*}{Potato pulp} & \multirow{5}{*}{0.5\% \(w/w\) of pectin solution} & the emulsifying activity of potato pulp (PP) pectins & \\  & & & \\  & & & \\  & & & \\  & & & \\  & & & \\  & & & \\ \hline \multirow{5}{*}{Pistachio green hull} & \multirow{5}{*}{0.5\% \(w/w\) of pectin solution} & the emulsifying activity of potato pulp (PP) pectins & \\  & & & \\  & & & \\  & & & \\  & & & \\  & & & \\  & & & \\  & & & \\ \hline \multirow{5}{*}{Pistachio green hull} & \multirow{5}{*}{0.5\% \(w/w\) of pectin solution} & \multirow{5}{*}{After 30 days, the emulsion stability was 87.9\% and 88.6\%} & \multirow{5}{*}{[111]} \\  & & & \\  & & & \\  & & & \\  & & & \\  & & & \\ \hline \multirow{5}{*}{Pistachio green hull} & \multirow{5}{*}{0.5\% \(w/w\) of pectin solution} & \multirow{5}{*}{After 30 days, the emulsion stability was 87.9\% and 88.6\%} & \multirow{5}{*}{[111]} \\  & & & \\  & & & \\  & & & \\  & & & \\  & & & \\  & & & \\ \hline \multirow{5}{*}{Pistachio green hull} & \multirow{5}{*}{0.5\% \(w/w\) of pectin solution} & \multirow{5}{*}{After 30 days, the emulsion stability was 87.9\% and 88.6\%} & \multirow{5}{*}{[111]} \\  & & & \\  & & & \\  & & & \\ \cline{1-1}  & & & \\ \cline{1-1}  & & & \\ \cline{1-1}  & & & \\ \hline \hline \end{tabular}
\end{table} 
Table 4: \(Cont.\)suitable for fillings and pastries. In contrast, citrus pectin is lighter and therefore more suited as a texturing agent for jam and confectionery jellies. In addition, the pectin structure can affect its application.