Natural polymers have recently generated much interest since they can be transformed into products with therapeutic value. Pectin is a soluble fiber and galacturonic acid biopolymer with multiple structural characteristics. The use of pectin as a gelling agent, thickener, low-calorie sugar replacer, and fat replacer is well explored. Pectin can be used as an ingredient in pharma industries and as a therapeutic substrate. Pectin can be extracted from many sources, such as citrus fruits, apples. The current work focuses on the effect of pH on pectin extraction from 4 citrus fruits from northeast India Citrus limon (Assam Lemon), Citrus maxima (Pomelo), Citrus reticulata (Khasi Mandarin), and Citrus macroptera (Wild orange). Acid hydrolysis followed by ethanolic precipitation method was used for pectin extraction from the peel of citrus fruits. The pectin yield (%) related with various parameters, pH is one of them. The pH is important for pectin extraction because it can affect pectin’s yield and chemical structure. Here, the highest pectin yield was obtained at pH 2, ranging from 4.15 to 11.62%. Different pectin structural domains decrease the glycaemic index, slow gastric transit, and lower the risk of diseases. These properties also help to regulate the body’s energy consumption. Colon bacteria produce short-chain fatty acids via pectin fermentation, which regulates cholesterol levels. Pectin and polyphenolic chemicals can synergistically exert a systemic anti-inflammatory effect. Pectin alone or combined with emulsion/hydrogel technology can also be used for colonic targeting to deliver exogenous nutraceuticals or drugs. These different functions of pectin, from preventing diseases to food preservation, underline its promising role as a multifaceted therapeutic agent with broad implications for health and sustainability.