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Volume 14
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10.3390/foods14091503
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Review

Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies

by
Shaoran Shi
1,†,
Wenxin Wang
1,†,
Fengzhang Wang
2,
Peiqing Yang
1,
Huanzhi Yang
1,
Xiyu He
3 and
Xiaojun Liao
1,*
1
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
2
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
3
College of Mechanical and Electrical Engineering, Hunan Agricultural University, Changsha 410128, China
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Foods 2025, 14(9), 1503; https://doi.org/10.3390/foods14091503
Submission received: 20 March 2025 / Revised: 23 April 2025 / Accepted: 24 April 2025 / Published: 25 April 2025
(This article belongs to the Section Drinks and Liquid Nutrition)
Versions Notes

Abstract

Coconut (Cocos nucifera L.) is a nutrient-rich plant extensively cultivated in tropical and subtropical regions. Coconut water (CW), the primary edible component of the fruit, has gained significant attention due to its nutritional value and increasing popularity as a functional beverage. In addition to its hydrating properties, CW is rich in essential nutrients such as sugars, minerals, and vitamins, which contribute to its diverse biological activities, including antioxidant, anti-inflammatory, anti-cancer, cardioprotective, and antimicrobial effects. However, CW’s high perishability and susceptibility to rapid deterioration present significant challenges for its preservation. The growing demand for natural and fresh CW has driven the development of innovative technologies aiming at extending its shelf life while maintaining its nutritional quality and sensory attributes. This review highlights recent research advancements in CW, focusing on its nutritional composition, biological activities, and innovations in preservation technologies. The aim is to facilitate the optimization of CW beverage formulations, promote the adoption of effective preservation methods, and drive the development of high-quality and consumer-appealing CW products.
Keywords: coconut water; nutritional composition; biological activities; novel processing technologies coconut water; nutritional composition; biological activities; novel processing technologies

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MDPI and ACS Style

Shi, S.; Wang, W.; Wang, F.; Yang, P.; Yang, H.; He, X.; Liao, X. Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies. Foods 2025, 14, 1503. https://doi.org/10.3390/foods14091503

AMA Style

Shi S, Wang W, Wang F, Yang P, Yang H, He X, Liao X. Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies. Foods. 2025; 14(9):1503. https://doi.org/10.3390/foods14091503

Chicago/Turabian Style

Shi, Shaoran, Wenxin Wang, Fengzhang Wang, Peiqing Yang, Huanzhi Yang, Xiyu He, and Xiaojun Liao. 2025. "Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies" Foods 14, no. 9: 1503. https://doi.org/10.3390/foods14091503

APA Style

Shi, S., Wang, W., Wang, F., Yang, P., Yang, H., He, X., & Liao, X. (2025). Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies. Foods, 14(9), 1503. https://doi.org/10.3390/foods14091503

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