Assessment of the Physicochemical, Nutritional Composition, and Biological Properties of a Novel Vinegar Derived from a Local Thai Champuling Fruit (Baccaurea polyneura hook.f)

Fruit vinegar is globally recognized for its bioactive compounds and is associated with a variety of health-promoting properties. This study investigates the physicochemical and nutritional composition and the biological properties of novel vinegar produced from a local Thai wild fruit called “champuling” (Baccaurea polyneura Hook.f.). The total soluble solids (TSS), peak acetic acid, pH, phenolics, flavonoids, and carotenoids, along with the biological properties, including cytotoxicity, anti-adipogenesis, and antibacterial and antifungal activity of champuling vinegar (JCV), were measured. Throughout the fermentation process, characteristic changes were observed, including a reduction in total soluble solids, increased alcohol and acetic acid levels, and a decline in pH. Nutritionally, 100 mL of JCV contained 0.78 g of protein, 18.04 g of carbohydrates, 75.39 kcal of total energy, and significant amounts of vitamin B, predominantly niacin (B3), pantothenic acid (B5), and biotin (B7). JCV also exhibited notable phenolic, flavonoid, and carotenoid compounds, contributing to strong antioxidant capacity as shown by 69.84 and 84.65% inhibition by DPPH and ABTS assays, respectively. In addition to its antioxidant potential, JCV demonstrated antibacterial activity against several pathogenic bacteria by inhibiting P. aeruginosa, E. coli, and B. subtilis. Cytotoxicity tests showed that JCV was non-toxic at a dilution ratio of 1:100 to human proximal tubular cells (HK-2) and mouse fibroblast cells (3T3-L1). At this same dilution, JCV significantly inhibited adipocyte differentiation, suggesting anti-adipogenic potential. However, under conditions of glutamate-induced neurotoxicity using neuroblastoma cells (SH-SY5Y) as a model, JCV did not exhibit neuroprotective effects. This study demonstrated the inclusive evaluation of champuling vinegar (JCV), highlighting its potent antioxidant, antibacterial, and anti-adipogenic effects. These multifunctional bioactivities position JCV as a promising functional food ingredient or nutraceutical for managing metabolic disorders and microbial control. Further studies in animal models and clinical trials are essential to validate its efficacy, safety, and mechanisms, paving the way for its therapeutic development and future applications. HIGHLIGHTS Champuling vinegar (JCV) contains significant bioactive compounds, including phenolics, flavonoids, and carotenoids, along with antioxidant properties. Nutritionally, JCV contains proteins, carbohydrates, and significant amounts of vitamins B3, B5, and B7. JCV exhibits selective antibacterial effects by inhibiting the growth of P. aeruginosa, E. coli, and B. subtilis. JCV is not toxic to normal cells but exerts anti-adipogenic properties, suggesting its potential as a candidate for further investigation in obesity and metabolic disorder research. GRAPHICAL ABSTRACT