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.