White pepper (Piper nigrum L.) production and processing: A review of conventional and emerging technologies
1 Department of Biotechnology, School of Biotechnology, International University – Vietnam National University of Ho Chi Minh City (VNU-HCM), Ho Chi Minh City, Vietnam.
2 Department of Food Technology, School of Biotechnology, International University, Vietnam National University of Ho Chi Minh City (VNU-HCM), Ho Chi Minh City, Vietnam.
Review
International Journal of Scholarly Research in Biology and Pharmacy, 2026, 07(02), 020-030.
Article DOI: 10.56781/ijsrbp.2026.7.2.0024
Publication history:
Received on 04 March 2026; revised on 11 April 2026; accepted on 14 April 2026
Abstract:
White pepper is a high-value spice product obtained by removing the outer pericarp of ripe Piper nigrum berries, and its final quality is strongly influenced by the processing method applied. Conventional water retting remains the most widely used approach, particularly at smallholder level, but it is often associated with long processing time, inconsistent quality, labour intensity, microbial risks, and wastewater-related environmental concerns. This review aimed to examine recent advances in white pepper processing, with emphasis on the anatomical basis of pericarp removal, the main processing platforms currently available, and the comparative advantages and limitations of each method. Relevant studies on water-based retting and soaking, mechanical and thermos-mechanical processing, enzyme-assisted decortication, controlled microbial fermentation, chemical-assisted whitening, and other emerging routes were critically analyzed. The findings indicated that traditional soaking methods remain important because of their simplicity and low cost, whereas more controlled approaches can substantially improve process efficiency, product consistency, and hygienic quality. Enzyme-assisted and microbial methods show strong potential for accelerating pericarp degradation, while mechanical and thermos-mechanical systems can reduce labor demand and improve process control. Emerging technologies also suggest new opportunities for shortening processing time and reducing the limitations of conventional retting. However, no single method is universally optimal, since each involves trade-offs related to colour, aroma retention, microbiological safety, environmental impact, and economic feasibility. This review highlights the current progress, major limitations, and future prospects of white pepper processing technologies toward cleaner, faster, and more standardized production.
Keywords:
Decortication; Enzyme-assisted processing; Mechanical peeling; Microbial fermentation; Piper nigrum; Quality evaluation; White pepper
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