Matured coconut water–nutritional profile and preservation methods

One of the most nourishing drinks that nature provides is coconut water which is categorized as tender coconut water (TCW) and mature coconut water (MCW) based on its maturity. Palatable flavor and sweetness of TCW makes it most acceptable, while MCW is frequently discarded owing to its disagreeable flavor, though it holds admirable nutritional content and beneficial properties. MCW contains nutrients such as carbohydrate, protein, fat, fiber, minerals, vitamins, phytohormones, and growth-promoting substances. These nutrients support hydration, oxidative stress reduction, and electrolyte balance. Besides that, coconut water degrades rapidly after it is exposed to external environment due to biochemical and enzymatic reactions. Preservation methods like traditional (conventional heating and fermentation) and modern methods (membrane processing and ohmic heating) generally focus on overcoming these challenges and minimizing nutrition loss while attempting to maintain its original state. In this view, we focus on exploring the nutritional riches and preservation techniques of water from matured coconut.