<p>By-products from fruit and vegetable processing present valuable resources for extracting high-value-added products, which not only boosts industrial output value but also mitigates environmental pollution. Pectin, a functional polysaccharide extractable from these by-products, has found extensive applications in the food, pharmaceutical, and other industries. This review focuses on diverse conventional and advanced sustainable pectin extraction techniques. Moreover, this review summarizes the sources, structure, physicochemical properties, as well as the current production and market status of pectin. Conventional extraction methods are widely prevalent due to their simplicity in operation and the absence of the need for specialized equipment. Emerging extraction methods such as ultrasonic, high-pressure, and subcritical water, have garnered growing attention due to their enhanced efficiency. This review offers an overview of pectin extraction techniques, enabling industries to make informed decisions on adopting more efficient and sustainable methods, while also providing valuable insights into properties, production, and market of pectin, which can contribute to the development of innovative applications in various fields and promote the sustainable utilization of fruit and vegetable by-products.</p>