Vol. 12, Issue 8 (2023)

Author(s):
Angel Shalet Lopez

Abstract:
The world, people drink coconut water because it is healthy, natural, and energising. It is a transparent liquid taken from the centre of young and old coconuts. This liquid is significant because it has a special combination of bioactive components that may be used in a variety of food industry applications. This review analyses the nutritional, physicochemical, and enzymatic benefits of young and mature coconut water as well as their uses in food items. It also offers a thorough summary of these aspects of coconut water. Non-Thermal and thermal processing methods are two preservation methods that can be used to increase the shelf life of coconut water. Further research is needed to explore the full potential of coconut water as an ingredient in food products and to optimize its use in the industry.