COLUMN
May-June. 2025 | @ AGROBiz
COLUMN
27 food products, cosmetics, and pharmaceutical sectors, both in Malaysia and abroad.
DRAGON FRUIT
Dragon fruit is a tropical fruit belongs to the Cactae family from Hylocereus genus. Also known as pitaya, this vibrant fruit is tolerant of drought, heat, and degraded soil and grows abundantly in warm, humid weather.
Originating from Central America, this fruit is gaining popularity in Malaysia, Thailand, Vietnam, the Philippines, and China. The fruit is attractive due to its unique appearance, and it tastes sweet and crunchy.
It is usually eaten raw or consumed as juice. This exotic fruit is sought after for its high nutritional content. It is high in fibre, minerals and vitamins. One dragon fruit contains up to 9mg of vitamin C, the highest among the vitamins in the fruit.
The peel, which makes up nearly 33 per cent of the fruit’ s total weight, is often discarded( Fadzillah et al., 2019). Interestingly, research has found that it is an excellent source of pectin and is mainly used in the production of jellies, gummies, cosmetics, gels, emulsifiers, pharmaceutical gelling agents, and film coatings.
Pectin from dragon fruit peel is high-methyl pectin and can be extracted through hot acid extraction( Muhammad et al., 2020). Usually, the colour of dragon fruit peel pectin is yellowish to brownish colour, while industrial pectin is bright yellow.
GLOBAL MARKET TRENDS
The global pectin market is undergoing significant changes driven by climate variability, evolving regulations, and shifting consumer preferences. According to Future Market Insights( 2025), the market is projected to reach US $ 2.07 billion by 2035.
Among the key consumer groups influencing this growth are Muslims- numbering over 1.9 billion worldwide- who are increasingly advocating for halal-certified products. As a halal-compliant gelling agent, pectin is seeing growing demand within this segment.
However, manufacturers are facing supply chain challenges, particularly due to shortages in dragon fruit- an important source of pectin- caused by droughts, plant diseases, and low juice yields. These disruptions may lead to higher production costs and a consequent rise in global pectin prices.
LOOKING AHEAD
With the exponential growth of the global halal industry, demand for pectin is expected to increase. Ongoing research and innovation are crucial in unlocking pectin’ s full potential. Future developments in this area will focus on enhancing extraction efficiency, increasing functional variability, and securing local, sustainable sources.
The conventional method of pectin extraction can be replaced with numerous emerging technologies, such as enzyme-assisted extraction, ultrasound-assisted extraction, and microwave-based extraction, to reduce processing time and increase yields.
In addition, the production of acidic wastewater and equipment corrosion also divert researchers’ preference from using acid-based extraction to green approaches, as mentioned earlier.
Besides extraction, pectin’ s molecular structure can be modified. High-methoxyl pectin and low-methoxyl pectin have different gelling properties and industrial applications.
Through genetic engineering, the characteristics of pectin can be varied according to manufacturing purposes by using enzymatic treatment and selective fruit cultivation. For example, low-methyl pectin, which is available in sugar-free products, is in high demand among Muslim consumers.
Meanwhile, enzymatic treatment promotes the branching of pectin molecules, leading to increasing viscosity, solubility, and emulsifying of pectin.
CONCLUSION
In conclusion, the future of pectin lies at the intersection of science, sustainability and halal integrity. With the right investments in technology, research, and policy support, pectin can evolve from a traditional gelling agent into a vital halal ingredient, supporting the development of ethical, health-conscious, and environmentally responsible products across various industries.- @ AGROBiz