<p>Orange juice processing generates substantial by-products, which can be valorised into high-value ingredients such as pectin. This study optimised pectin extraction from orange residues using both green and conventional methods, and related extraction conditions to the structural and functional properties of the resulting pectins. Screening of four by-products identified freeze-dried residues as the material with the highest pectin recovery. Nine extraction methods were evaluated, including inorganic and organic acids, deep eutectic solvents (DES), and enzyme-assisted protocols. Citric and oxalic acids produced the highest yields, generating pectins enriched in homogalacturonan with high methyl esterification, resulting in superior oil holding capacity. In contrast, DES and enzymatic treatments preserved rhamnogalacturonan-I structures associated with higher water retention and stronger antioxidant activity. Tailoring extraction conditions therefore allows the modulation of key techno-functional properties. These findings support the development of clean-label, functional pectin ingredients from citrus waste, aligning with the growing demand for sustainable food additives.</p>