Dairy-based value addition in nipa palm (Nypa fruticans) distilled wine: A scoping review

Abstract

The Nipa palm (Nypa fruticans) is a mangrove palm that grows in coastal areas of Southeast Asia, South Asia, and the Pacific. Distillates of inflorescence sap contain 35% to 40% alcohol by volume (ABV) and exhibit antioxidant, antilipidemic, and enzyme-inhibitory activities. This review presents the processing, physicochemical properties, functional potential, and techniques for integrating nipa palm distilled wine into dairy products. The review also lays out the research agenda for developing beverages using nipa palm distillates with dairy constituents. The review followed the PRISMA guidelines for scoping reviews and the Joanna Briggs Institute (JBI) scoping review methodology. Seven databases were used to conduct a cross-domain evidence synthesis, which identified 22 empirical studies published between 2020 and 2026. The sources were synthesized by processing innovations, physicochemical, functional, and bioactive properties, nutritional composition, and dairy integration approaches. Spray-dried nipa palm vinegar powder contained 105 mg gallic acid equivalents (GAE) of phenolics per 100 g, with well-characterized fermentation parameters and an established acute safety profile. Documented integration pathways included whey distillation and cofermentation, cream liqueur formulation, and whey substitution in plant-derived alcoholic beverage substrates, confirmed by evidence from similar beverage systems. Across the 22 included sources, we found no direct empirical evidence on nipa palm and dairy integration. The convergence of nipa palm substrate evidence and analogous dairy integration findings creates an actionable research agenda. Whey substitution in nipa palm sap fermentation is the most testable integration strategy for smallholder nipa palm beverage producers in Southeast Asia, South Asia, and the Pacific.