“…Chemical compounds, structure, and percentage of pectin vary in various plants. Pectin plays a role in food industries as a colloidal additive, thickening/gelling agent, stabilizer, immobilizer, condenser, and emulsifier for traditional use in the production of marmalades, jams, and fruit jellies [7,8]. According to the experimental literature, industrial pectin can be potentially extracted from the noncommercial sources of agricultural wastes from different fruits and vegetables including peach pomace, watermelon rind, pomegranate peel, papaya peel, sisal waste, pumpkin, soy hull, sunflower oilseed, lemon sour, banana peel, husk of blackberry tree branch, grapefruit peel, Akebia trifoliata husk, peanut, cocoa bean husk, grape pulp, golden kiwi, tomato, carrot, pistachio green husk, and eggplant peel/cap [2,7].…”