A review on conventional and biotechnological approaches in white pepper production

Nurul S. Aziz, Noor Soffalina Sofian Seng, Noorul S. Mohd Razali, Seng Joe Lim, Wan Aida Wan Mustapha

Research output: Contribution to journalArticle

Abstract

White pepper is the dried seeds obtained from pepper berries (Piper nigrum L.) after the removal of the pericarp. It has been widely used as seasoning and condiments in food preparation. Globally, white pepper fetches a higher price compared to black pepper due to its lighter colour, preferable milder flavour and pungency. Increasing global demand of the spice outpaced the supply as the conventional production method used is laborious, lengthy and also not very hygienic. The most common conventional method is water retting but can also include pit soil, chemical, boiling, steaming and mechanical methods. The introduction of a biotechnological approach has gained a lot of interest, as it is a more rapid, convenient and hygienic method of producing white pepper. This technique involves the application of microorganisms and/or enzymes. This review highlights both conventional and latest biotechnological processes of white pepper production.

Original languageEnglish
JournalJournal of the Science of Food and Agriculture
DOIs
Publication statusAccepted/In press - 1 Jan 2019

Fingerprint

Piper nigrum
pepper
retting
Condiments
condiments
black pepper
methodology
steaming
food preparation
flavorings
Spices
spices
pericarp
boiling
small fruits
flavor
Fruit
Seeds
microorganisms
Soil

Keywords

  • biotechnology method
  • conventional method
  • processing
  • white pepper

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

Cite this

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abstract = "White pepper is the dried seeds obtained from pepper berries (Piper nigrum L.) after the removal of the pericarp. It has been widely used as seasoning and condiments in food preparation. Globally, white pepper fetches a higher price compared to black pepper due to its lighter colour, preferable milder flavour and pungency. Increasing global demand of the spice outpaced the supply as the conventional production method used is laborious, lengthy and also not very hygienic. The most common conventional method is water retting but can also include pit soil, chemical, boiling, steaming and mechanical methods. The introduction of a biotechnological approach has gained a lot of interest, as it is a more rapid, convenient and hygienic method of producing white pepper. This technique involves the application of microorganisms and/or enzymes. This review highlights both conventional and latest biotechnological processes of white pepper production.",
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N2 - White pepper is the dried seeds obtained from pepper berries (Piper nigrum L.) after the removal of the pericarp. It has been widely used as seasoning and condiments in food preparation. Globally, white pepper fetches a higher price compared to black pepper due to its lighter colour, preferable milder flavour and pungency. Increasing global demand of the spice outpaced the supply as the conventional production method used is laborious, lengthy and also not very hygienic. The most common conventional method is water retting but can also include pit soil, chemical, boiling, steaming and mechanical methods. The introduction of a biotechnological approach has gained a lot of interest, as it is a more rapid, convenient and hygienic method of producing white pepper. This technique involves the application of microorganisms and/or enzymes. This review highlights both conventional and latest biotechnological processes of white pepper production.

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