Pectin

Pectin is a naturally occurring, water-soluble dietary fiber found in the cell walls of fruits and vegetables, with particularly high concentrations in apples, citrus peels and sugar beets. It consists primarily of galacturonic acid units linked in linear chains, with differences in chemical modification and branching that affects its gelling, viscosity and physiological properties.

As a soluble fiber, pectin is not digested in the small intestine and reaches the large intestine intact, where it is partially fermented by the gut microbiota.

Pectin is best known for its gel-forming and thickening properties, which make it widely used in jams, jellies, dairy alternatives, fruit preparations and functional beverages. However, beyond its technological applications, pectin has demonstrated health benefits, particularly in supporting postprandial blood glucose control and cholesterol management. By forming viscous gels in the small intestine, pectin can slow down glucose absorption and reduce postprandial blood sugar peaks. Simultaneously, it can bind bile acids, promoting their excretion and thereby lowering LDL cholesterol levels, often referred to as the ‘bad’ cholesterol.