Shi Shaoran, Wang Wenxin, Wang Fengzhang, Yang Peiqing, Yang Huanzhi, He Xiyu, Liao Xiaojun
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Foods. 2025 Apr 25;14(9):1503. doi: 10.3390/foods14091503.
Coconut ( 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.
椰子（L.）是一种营养丰富的植物，广泛种植于热带和亚热带地区。椰子水（CW）是椰子果实的主要可食用成分，因其营养价值以及作为功能性饮料日益受到欢迎而备受关注。除了具有补水特性外，椰子水还富含糖、矿物质和维生素等必需营养素，这些营养素促成了其多种生物活性，包括抗氧化、抗炎、抗癌、心脏保护和抗菌作用。然而，椰子水的高易腐性和易快速变质特性给其保存带来了重大挑战。对天然新鲜椰子水不断增长的需求推动了旨在延长其保质期同时保持其营养品质和感官特性的创新技术的发展。本综述重点介绍了椰子水的最新研究进展，着重于其营养成分、生物活性以及保存技术方面的创新。目的是促进椰子水饮料配方的优化，推动有效保存方法的采用，并推动高品质且受消费者喜爱的椰子水产品的开发。
