A review on conventional and biotechnological approaches in white pepper production

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. © 2018 Society of Chemical Industry

Green Pepper (Piper nigrum L.) Extract Suppresses Oxidative Stress and LPS-Induced Inflammation via Regulation of JNK Signaling Pathways

“…Pepper can be black, green, or white depending on the degree of ripeness and the processing method used after harvest. The spiciness of green pepper is lesser than that of black pepper, and it is harvested in the unripe state [15]. The degree of maturation and the color of the pepper fruit have a strong effect on the biological activity of the pepper fruit [38].…”

“…Black pepper fruits are harvested when mature and dried in the sun. Green pepper fruits are harvested when unripe, 10-15 days before maturation, and they are processed to maintain the green color [15]. Pepper has physiological effects owing to its antimicrobial, anti-inflammatory, detoxifying, and anti-allergic properties [16][17][18][19].…”

Fauna Pests Infesting Pepper (<i>Piper nigrum</i> L.) in Penja-Cameroon

“…Pepper can be black, green, or white depending on the degree of ripeness and the processing method used after harvest. The spiciness of green pepper is lesser than that of black pepper, and it is harvested in the unripe state [2]. The degree of maturation and the color of the pepper fruit have a strong effect on the biological activity of the pepper fruit [3].…”

Molecular and pharmacological aspects of piperine as a potential molecule for disease prevention and management: evidence from clinical trials

“…Chemically, piperine molecules consist of conjugated aliphatic chains, which act as a connecting structure between piperidine and 5-(3, 4-methylenedioxyphenyl) moiety. Piperine occurs naturally in black, green, and white pepper (Table 1 ) [ 2 – 4 ]. Other alkaloids are also present in black pepper extracts such as piperanine, piperettine, piperylin A, piperolein B, and pipericine [ 5 ].…”