Exploring the Mangrove Fruit: From the Phytochemicals to Functional Food Development and the Current Progress in the Middle East

Abstract

Nowadays, the logarithmic production of existing well-known food materials is unable to keep up with the demand caused by the exponential growth of the human population in terms of the equality of access to food materials. Famous local food materials with treasury properties such as mangrove fruits are an excellent source to be listed as emerging food candidates with ethnomedicinal properties. Thus, this study reviews the nutrition content of several edible mangrove fruits and the innovation to improve the fruit into a highly economic food product. Within the mangrove fruit, the levels of primary metabolites such as carbohydrates, protein, and fat are acceptable for daily intake. The mangrove fruits, seeds, and endophytic fungi are rich in phenolic compounds, limonoids, and their derivatives as the compounds present a multitude of bioactivities such as antimicrobial, anticancer, and antioxidant. In the intermediary process, the flour of mangrove fruit stands as a supplementation for the existing flour with antidiabetic or antioxidant properties. The mangrove fruit is successfully transformed into many processed food products. However, limited fruits from species such as Bruguiera gymnorrhiza, Rhizophora mucronata, Sonneratia caseolaris, and Avicennia marina are commonly upgraded into traditional food, though many more species demonstrate ethnomedicinal properties. In the Middle East, A. marina is the dominant species, and the study of the phytochemicals and fruit development is limited. Therefore, studies on the development of mangrove fruits to functional for other mangrove species are demanding. The locally accepted mangrove fruit is coveted as an alternate food material to support the sustainable development goal of eliminating world hunger in sustainable ways.

Characteristics of analog coffee from the mangrove fruit Rhizophora mucronata origin Sangihe Islands

“…Previous studies also reported that R. mucronata fruits contain minerals Na, K, Ca, Fe, Mn, Cu, and Zn [31]. In addition, R. mucronata analog coffee also contains protein and fat because fresh Rhizophora fruits are also reported to have protein and fat in minor amounts [32].…”

Phytochemical Analysis, Antimicrobial and Antioxidant Activity of Mangrove Plants Bruguiera gymnorrhiza (L.) Lam. and Excoecaria agallocha L.

“…With the increasing occurrence of multi-drug resistant bacteria, new antimicrobial compounds are the need of the hour. Mangroves produce a wide array of natural products with immense medicinal and nutritional potential (19) . In the current study, Bruguiera gymnorrhiza and Excoecaria agallocha were shown significant inhibiting activity against Staphylococcus aureus which is responsible for skin infections.…”

Effects of fiber and resistant starch in "Mangpis" cookies on changes in blood lipid profile in obese patients obesity

“…Mangrove fruit is commonly used in traditional medicine for treating asthma, bleeding, coughing, heat reduction, bleeding, intestinal parasites, hemorrhoids, sprains, swelling, and ulcers. Mangrove fruit contains fiber and bioactive compounds that can be used as antioxidants and antimicrobials (Budiyanto et al, 2022). ).…”