• This study systematically reviews mangrove-based food innovations, focusing on Bruguiera gymnorrhiza (lindur) as a functional food source. • Lindur-enriched products like sagons and cookies show high energy, fiber, and micronutrient content, addressing malnutrition and stunting risks. • Emergency food made from 45 % lindur meets caloric and fiber standards, with a shelf-life prediction of 37 days at room temperature. • A 70 % lindur-based cookie formulation provides high protein, calcium, and iron, showing promise for stunting interventions. • Despite nutritional potential, challenges remain in standardizing processing techniques and obtaining regulatory approval for wider application. 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. 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. 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. 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.
Afifah et al. (Fri,) studied this question.