Antioxidants, inhibits the growth of foodborne pathogens and reduces nitric oxide activity in LPS-stimulated RAW 264.7 cells of nipa palm vinegar

Antioxidant activity, anti-tyrosinase activity, molecular docking studies, and molecular dynamic simulation of active compounds found in nipa palm vinegar

Tyrosinase is a key enzyme in melanogenesis and its inhibitors have become increasingly because of their potential activity as hypopigmenting agents which have less side effects. Nipa palm vinegar is an aqueous product that is normally used as a food supplement. The aim of this study was to study the determination of antioxidant activity and tyrosinase inhibitory activities of aqueous extract of original nipa palm vinegar (AE O-NPV), nipa palm vinegar powder (NPV-P) and aqueous extract of nipa palm vinegar powder (AE NPV-P) were examined. Nipa palm vinegars were evaluated the phenolic and flavonoid content, and the active compounds which were submitted to molecular docking and molecular dynamic simulation, chemoinformatics, rule of five, skin absorption and toxicity. The highest phenolic and flavonoid contents in the AE O-NPV were 2.36 ± 0.23 mg gallic acid equivalents/g extract and 5.11 ± 0.59 mg quercetin equivalents/g, and the highest ABTS radical cation scavenging activity was also found. The AE O-NPV, NPV-P and AE NPV-P showed anti-mushroom tyrosinase activity. The HPLC analysis showed that there were vanillic acid and three flavonoids (catechin, rutin and quercetin). The molecular docking study revealed that the binding of the vanillic acid and three flavonoids occurred in the active site residues (histidine and other amino acids). Moreover, the number of hydrogen bond acceptors/donors, solubility, polar surface area and bioavailability score of the vanillic acid and three flavonoids were acceptable compared to Lipinski's Rule of Five. The molecular dynamic simulation showed that vanillic acid interacts with HIS284 through π-π stacking hydrophobic interactions and forms a metal-acceptor interaction with the copper molecule at the tyrosinase active site. All compounds revealed good skin permeability and nontoxicity. Nipa palm vinegar could be a promising source of a new ingredient for tyrosinase inhibition for cosmetics or pharmaceutical products.

Novel nutritionally-enriched gummy jelly infused with nipa palm vinegar powder and nipa palm syrup as functional food ingredients

The objective of this research was to develop a nutritionally-enriched gummy jelly product incorporating nipa palm vinegar powder (NPVp; a nutrients-rich vinegar) and nipa palm syrup (NPS), a nutrients-rich sweetener with a low glycemic index. A gummy jelly product was developed based on sensory acceptance tests. The water activity and the moisture content of the final product were within the acceptable range for preservation under ambient conditions. The final product had a total phenolic content of 861 μg gallic acid equivalent (GAE) per g and an antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition) of 72.7 %. The final product had the following nutritional attributes (per 100 g dry mass): 319.7 kcal of energy, 8.8 g protein, 0.2 g fats, 70.6 g carbohydrates, 59.9 g total sugars, 0.7 g of total dietary fibers, 34.6 mg calcium, 0.3 mg iron, 168.0 mg sodium, and 774.7 mg vitamin C. The in vitro glycemic index of the product was 27.4. Based on their nutrients-content, NPVp and NPS were suitable for use in other functional food products.

Spray-Dried Nipa Palm Vinegar Powder: Production and Evaluation of Physicochemical, Nutritional, Sensory, and Storage Aspects

Nipa palm vinegar (NPV) is a naturally fermented vinegar derived from the nipa palm (Nypa fruticans Wurmb) sap. This work optimized production of spray-dried nipa palm vinegar powder. The influence of the various drier air inlet temperatures (150, 170, and 190 °C) and maltodextrin DE10 carrier concentrations (15 and 20% w/v) in the feed, on the characteristics of the product powder was investigated. Nipa palm vinegar powder (NPVp) was evaluated in terms of the following responses: physicochemical and nutritional properties, sensory acceptability, and storage stability. All processing variables affected the responses. Based on product desirability as the optimization criterion, spray-drying with a hot air inlet temperature of 170 °C with a 15% w/v maltodextrin DE10 in the feed was optimal. The nutritional characteristics of the product made under the above identified optimal conditions were (per 100 g dry product): a calorific value of 366.2 kcal; 1.3 g protein; 88.1 g carbohydrate; 0.96 g fat; 883.9 mg potassium; 12.7 mg vitamin C; and 105 mg gallic acid equivalent (GAE) phenolics content. The product, vacuum-packed and heat-sealed in aluminum laminated polyethylene bags, could be stored at 25 °C for at least 180 days without noticeable loss in quality.