Sustainable electrical-based technologies for extraction and modification of pectin from agri-food waste

Crop processing generates considerable by-products that can be a concern for environment, but their valuable components (e.g., pectin) can be extracted for waste valorization. Conventional extraction has limited yield and high energy consumption, thereby could not meet sustainability standards. Besides, extracted pectin is commonly modified through non-sustainable hazardous chemicals-based methods as it lacks the properties needed for designated applications. Industrial demand for sustainable and efficient processing necessitates alternative pectin extraction and modification technologies. This paper aims to overview the application of electrical-based technologies to improve pectin extraction and modification. It also aims to elaborate on the mechanisms involved, analyze the research trends, and enlighten prospects, focusing on industrial applications and their role in achieving sustainable development goals (SDGs). Ohmic heating, pulsed electric field (PEF), cold plasma, moderate electric field, high voltage electrical discharge, induced electric field, and electromagnetic induction are electrical-based technologies to improve pectin extraction and modification. The most studied technologies for pectin extraction and modification are cold plasma and ohmic heating, while PEF is the most promising technology to enhance pectin extraction yields (+18.8%), followed by ohmic (+16.6%). Electrical-based technologies could enhance viscosity, rheological properties, and galacturonic acid content while reducing pectin's molecular weight. These technologies can contribute to SDGs 2, 7, 9, 12. The industry still demands upscaling studies and protocols for their commercial applications and more sustainable food production.