Mangrove-based food innovation nutritional profile and health potential for local communities: A systematic review

Abstract

Introduction

Mangrove fruits, particularly Bruguiera gymnorrhiza (lindur), potential as functional food ingredients to address malnutrition and promote sustainable food innovation in coastal areas. This study systematically reviewed scientific publications on mangrove-based food products to explore their nutritional value, health benefits, and developmental challenges.

Methods

A literature search was conducted using the PubMed and ScienceDirect databases for articles published between 2013 and 2024. Keywords such as “mangrove fruit”, “Bruguiera gymnorrhiza”, “functional food”, and “health benefit” were used by Boolean operators.

Results

Twelve relevant articles were reviewed, highlighting various innovations such as lindur-supplemented sagons and mangrove cookies. One study demonstrated that sagon containing 45 % lindur and 35 % soybean flour met emergency food standards with 251.5 kcal/bar and 15.79 % dietary fiber, although protein content remained suboptimal. Shelf-life prediction using the Arrhenius equation showed a 37-day shelf-life at room temperature. Another study on mangrove cookies for stunting intervention in Demak revealed a formulation with 70 % lindur flour and 30 % soybean flour, delivering 479.44 kcal, 11.70 g protein, high calcium and iron content per 100 g.

Conclusion

Mangrove-based food innovations demonstrated significant potential for improving community nutrition and food resilience. However, broader application requires addressing challenges in processing, standardization, and regulatory approval.