Quality evaluation and bioactive contents of white pepper (Piper nigrum L.) | [International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts) • 2022]

Author(s):

1. Muhammad Ehsaan: Department of Food Science and Technology,IUB, Bahawalpur,Pakistan

2. Saira Tanweer: Department of Food Science and Technology,IUB, Bahawalpur,Pakistan

3. Muhammad Ammar Khan: Department of Food Science and Technology,IUB, Bahawalpur,Pakistan

4. Adnan Khaliq: Department of Food Science and Technology,KFUEIT,Rahim Yar Khan

5. Tariq Mehmood: Department of Food Science and Technology,KFUEIT,Rahim Yar Khan

6. Saadia Zainab: Department of Food Science and Technology,KFUEIT,Rahim Yar Khan

Abstract:

Spices like white pepper commonly use now a day, India, china and Sri lanka, are big grower of white pepper. In Pakistan it is cultivated at small level. It is most famous in world for their pungency and flavor spices used for the making varieties of product with special aroma and flavor. It is normally poorly soluble in aqueous environment but has a good effect on human health. The extraction approaches are necessary for the extraction of piperine from the white pepper for their bio availability. Natural bioactive compound that is obtained from white pepper which have antibacterial activity. White pepper shows antioxidant and antimicrobial activity that can maintain the quality of food product and impart good flavor for product development.

Page(s): 54-54

DOI: DOI not available

Published: Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022

Keywords:

Piperine , Spices , solubility , Product Development

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