Using high-pressure processing (HPP) on orange peels before extracting pectin can increase the amount of pectin obtained by 41.10%. This process involves activating a natural enzyme called pectin methyl-esterase (PME) in the peels. HPP-treated peels had pectin with lower methyl-esterification but higher blockiness of galacturonic acid, indicating a change in pectin structure. The pectin obtained from the treated peels also showed changes in the level of other components like neutral sugars and branching. Despite a slight decrease in molecular weight, the main pectin structure remained intact. This modified pectin from HPP-treated peels may be a cost-effective way to produce pectin with desired features and boost pectin yield from orange peels.