INTRODUCTION

1.1 Background of study

Pectin has been used widely in food industry since many years back then and

up until nowadays it is still being utilized but mostly as jellying, thickening and

emulsifying agent. It is being used commonly in the production of jellies, jams,

marmalades and confectionaries. It also has been extensively used as fat replacer

in ice cream, spreads and salad dressings. Shaha et al (2013) mentioned that,

pectin could function as to lower the blood cholesterol levels also reduced the

low-density lipoprotein cholesterol fractions which is very useful in maintaining

human health. Pectin basically is a complex type of macromolecule which is fine

in structure and easily affected by various factors. The pectin polymer itself

comprises of different structure that are bonded covalently to each other also it

contains primarily homogalacturonan (HG), which is comprises of a straight

backbone of continuous 1,4 linked-α-D-galacturonic acid (GalA) units. It was

found mainly in the cell walls of plenty living plant cells worldwide. It exists in

the centre of the lamella of dicotyledonous plants which it functioned for various

of the plant elemental growth like the growth of the plant cells and tissues,

mechanical strength and protection mechanisms (Kaya et al., 2014). Pectin is

found usually in most of the plants and abundantly in the citrus fruits namely like

lemons, oranges, limes, grapefruits and apples. Normally, pectin appears in

powder or granular form as white to light brown in colour and usually it is

odourless.
 Most of the tropical citrus fruits such as lemons, limes, oranges and

grapefruits are rich in pectin that assist in reducing the formation of cancer tumor.

These citrus fruits including the most well-known lime which is calamansi lime

(Citrofortunella microcarpa)