A review on conventional and biotechnological approaches in white pepper production

• Autores: Nurul S Aziz, Noor-Soffalina Sofian-Seng, Noorul S Mohd Razali, Seng Joe Lim, Wan AW Mustapha
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 99, Nº 6, 2019, págs. 2665-2676
• Idioma: inglés
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• Resumen

  • 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. ? 2018 Society of Chemical Industry