Pectin-based emulsion gels: Formation mechanisms, multiscale characterization, influencing factors and applications

Emulsion gels combine the kinetic stability of emulsions with the structural integrity of gels by immobilizing oil droplets in a three-dimensional network, thereby limiting conventional emulsion instabilities and supporting delivery of hydrophobic bioactives. Pectin, an abundant and food-approved acidic heteropolysaccharide, is an attractive matrix because of its amphiphilicity and tunable gelation. A critical synthesis focused specifically on pectin-based emulsion gels-covering formation mechanisms, interfacial behaviour, multiscale structure-property relationships and application prospects-is still limited. This review examines preparation, interfacial and gelation mechanisms, multiscale characterization, key influencing factors and translational potential, with emphasis on how pectin molecular architecture (degree of methoxylation (DM), rhamnogalacturonan-I (RG-I) domains and proteinaceous moieties) shapes colloidal behaviour. By identifying current limitations and open questions, it aims to support more rational design of pectin-based emulsion gels for food structuring, nutraceutical delivery and related soft-matter uses.