Effect of enzyme combinations and temperature condition on production of white pepper (Piper nigrum L.)

Abstract

The present study investigated the combined effects of microbial enzyme mixtures and temperature on optimizing white pepper (Piper nigrum L.) production. Fully matured and ripened berries of five varieties (Jeerakamunda, Panniyur-1, SV-18, SV-11 and IISR Thevam) along with a composite of all the five varieties, were subjected to enzyme combination treatments (pectinase, cellulase and acid protease at 300 U g⁻¹) and single-enzyme treatments (600 U g⁻¹) at elevated temperature (40 °C). The parameters evaluated included duration for complete peeling, recovery percentage, colour, bulk density and piperine content. Among the enzyme combinations, acid protease + pectinase at pH 5.0 showed superior efficiency in completing decortication within 1 day in Jeerakamunda, Panniyur-1 and IISR Thevam, compared with 10 days in controls. The highest recovery (42.75%) and bright white colour were achieved under these conditions. Temperature elevation to 40 °C reduced peeling time to 1day but occasionally caused uneven colouration and higher moisture levels compared to control. The highest recovery under temperature treatment (43.90%) occurred in Panniyur-1 treated with acid protease, while the maximum piperine content (1.27%) was recorded in pectinase-treated berries at pH 5.0. The results demonstrate that treatments with combination of enzymes at room temperature significantly enhance pericarp removal, product appearance, while reducing retting duration and offering a sustainable alternative to conventional processing for white pepper production.