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Pectin is extensively used in food, pharmaceutical, cosmetic, and other industries owing to its exceptional attributes encompassing superior gelation, emulsification, antioxidant activity, stability, biocompatibility, and nontoxicity. Due to the increasing demand for pectin, there is a short supply in the domestic pectin market. Currently, the domestic production of pectin is heavily reliant on imports, thus emphasizing the urgent need to enhance its local manufacturing capabilities. Due to the diverse sources of pectin and variations in extraction and purification methods, its content, physicochemical properties, and biological activity are influenced, consequently impacting the market application of pectin. Therefore, this paper comprehensively reviews the extraction and purification process of pectin, in vivo metabolism, and biological activities (including antitumor, immunomodulatory, anti\u2010inflammatory, antioxidant, hypoglycemic and hypolipidemic effects, antimicrobial properties, accelerated wound healing potential, promotion of gastrointestinal peristalsis, and alleviation of constipation as well as cholesterol\u2010lowering effect). Furthermore, it explores the diverse applications of pectin in food science, biomedicine, and other interdisciplinary fields. This review serves as a valuable resource for enhancing the efficiency of pectin content improvement and exploring the potential value and application of pectin in a more scholarly and scientifically rigorous manner.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.17438","type":"journal-article","created":{"date-parts":[[2024,10,11]],"date-time":"2024-10-11T22:36:43Z","timestamp":1728686203000},"page":"6985-7007","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":74,"title":["Research progress and application of pectin: A review"],"prefix":"10.1111","volume":"89","author":[{"given":"Tingting","family":"Xiang","sequence":"first","affiliation":[{"name":"Institute of Postharvest Technology of Agricultural Products Department of Food Science and Engineering College of Food Science College of Fujian Agriculture and Forestry University  Fuzhou China"},{"name":"Zhejiang Provincial International S&amp;T Cooperation Base for Active Ingredients of Medicinal and Edible Plants and Health, Zhejiang Provincial Key TCM Laboratory for Chinese Resource Innovation and Transformation Institute of Chinese Medicine Resource Innovation and Quality Evaluation, School of Pharmaceutical Sciences, Jinhua Academy, Zhejiang Chinese Medical University  Hangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ruiwen","family":"Yang","sequence":"additional","affiliation":[{"name":"Zhejiang Provincial International S&amp;T Cooperation Base for Active Ingredients of Medicinal and Edible Plants and Health, Zhejiang Provincial Key TCM Laboratory for Chinese Resource Innovation and Transformation Institute of Chinese Medicine Resource Innovation and Quality Evaluation, School of Pharmaceutical Sciences, Jinhua Academy, Zhejiang Chinese Medical University  Hangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liqin","family":"Li","sequence":"additional","affiliation":[{"name":"Key Laboratory of Traditional Chinese Medicine for the Development and Clinical Transformation of Immunomodulatory Traditional Chinese Medicine in Zhejiang Province Huzhou Central Hospital the Fifth School of Clinical Medicine of Zhejiang Chinese Medical University  Huzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hetong","family":"Lin","sequence":"additional","affiliation":[{"name":"Institute of Postharvest Technology of Agricultural Products Department of Food Science and Engineering College of Food Science College of Fujian Agriculture and Forestry University  Fuzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7586-9067","authenticated-orcid":false,"given":"Guoyin","family":"Kai","sequence":"additional","affiliation":[{"name":"Zhejiang Provincial International S&amp;T Cooperation Base for Active Ingredients of Medicinal and Edible Plants and Health, Zhejiang Provincial Key TCM Laboratory for Chinese Resource Innovation and Transformation Institute of Chinese Medicine Resource Innovation and Quality Evaluation, School of Pharmaceutical Sciences, Jinhua Academy, Zhejiang Chinese Medical University  Hangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,10,11]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0268\u2010005X(01)00095\u20109"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2022.09.200"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/s43450\u2010023\u201000477\u20105"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.2166\/wst.2003.0049"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cep.2011.08.002"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947\u2010016\u20101802\u20102"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.3390\/app11146596"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2017.12.082"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.3109\/10717544.2014.898348"},{"issue":"2","key":"e_1_2_10_11_1","first-page":"173","article-title":"Recherches sur un nouvel acide universellement r\u00e9pandu dans tous les v\u00e9g\u00e9taux","volume":"28","author":"Braconnot H.","year":"1825","journal-title":"Annales de Chimie et de Physique"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1038\/ejcn.2011.208"},{"key":"e_1_2_10_13_1","volume-title":"Pectin: Chemical properties, uses and health benefits","author":"Bush P. 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