Application of pectinase in white pepper production from black pepper berries

Abstract

Pectinase is an enzyme group that catalyzes the pectin degradation reaction to clarify fruit juice or to unpeel fruit’s mesocarp during processing. This study aims to produce white pepper from dried black pepper berries with commercial pectinase. The suitable technical conditions for skin removing conditions include the pectinase concentration of 1000 ppm, pH 4, 45°C, and 108 hours. The bleaching optimal conditions are as follows: pectinase concentration of 300 ppm and 20 hours. The bleached pepper was dried at 55°C to meet the quality required by TCVN 7037:2002, as follows: moisture content 12.52%, piperine content 6.8%, volatile oil content 2.15%, and black seed ratio 0.24%, with the absence of Coliform, E. coli, or Salmonella.