Centre for Biotechnology and Functional Food, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM Bangi, Malaysia.
J Sci Food Agric. 2019 Apr;99(6):2665-2676. doi: 10.1002/jsfa.9481. Epub 2019 Jan 7.
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.
白胡椒是从胡椒浆果（Piper nigrum L.）中去除果皮后获得的干燥种子。它已被广泛用作食品制备中的调味料和调味品。与黑胡椒相比，白胡椒因其颜色较浅、味道更温和、辣味更淡而价格更高。由于传统生产方法费力、耗时且不太卫生，全球对香料的需求不断增加，而供应却跟不上。最常见的传统方法是水沤，但也包括坑土、化学、煮沸、蒸煮和机械方法。生物技术方法的引入引起了很大的兴趣，因为它是一种更快、更方便、更卫生的生产白胡椒的方法。该技术涉及微生物和/或酶的应用。本综述重点介绍了白胡椒生产的传统和最新生物技术工艺。 © 2018 化学工业协会。
