ABSTRACT
Pectin is a polysaccharide with several applications in the pharmaceutical industry, such as stabilizing, encapsulating, gelling, and probiotics. For both, fruits and vegetables, pectin represents between 15–20% of the soluble fiber. These pectins can be obtained from the critics’ and apple’s pericarp, which are the most known sources. However, recently used byproducts that are coming from the food industry have been studied as pectin alternatives. The pectin obtained from byproducts has shown the capacity to form gels under 366the presence of low sugar concentration and divalent cations; they have been evaluated as edible films to conserve the fruits fresh for long, encapsulant as well. This chapter aims to describe the trends in the byproducts used from food industry waste to obtain pectin and also to open the window of opportunities that pectin may generate for the food chain.
