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Pectin is a complex heteropolysaccharide found in the primary cell wall and intercellular regions of all higher plants (Giri, 2016).The chemical structure of pectin may show different properties depending on its source, location in the plant, and extraction method (Müller-Maatsch et al., 2016). Pectin is composed of polymers rich in D-galacturonic acid and a significant amount of 13 different monosaccharides such as L-rhamnose, D-arabinose, and Dgalactose (Lara-Espinoza et al., 2018). Pectin is widely used in food and biomedical applications as a gelling agent, stabilizer, thickener, brightener, corrosion inhibitor, and emulsifier (Belkheiri et al., 2021;Martău et al., 2019). Citrus peels and apple pulp are known to be pectin-rich food waste materials (Schiewer & Patil, 2008).Güzel and Akpınar (2017) studied pectin production from lemon, orange, grapefruit, and tangerine peels and reported