Advanced Technology for Elevating Coconut Food Products: A Review on Processing Innovations and Value Addition

Abstract

The coconut (Cocos nucifera L.) represents an indispensable tropical commodity cultivated across more than 12 million hectares globally, sustaining rural economies and driving international market growth. However, conventional processing techniques remain hampered by low extraction yields, rapid microbial deterioration, and thermal degradation of heat-sensitive nutrients. Recent advances in green extraction, non-thermal preservation, innovative drying methods, smart packaging, and digital quality assurance are elevating coconut food processing into a high-value functional food sector. This review provides a comprehensive synthesis of novel extraction methods, including supercritical fluid extraction, enzyme-assisted extraction, ultrasound, microwave, and high-speed centrifugation, alongside non-thermal preservation modalities such as high-pressure processing, pulsed electric fields, dense-phase carbon dioxide, ozonation, pulsed light, and gamma irradiation. Furthermore, advances in freeze-drying, spray microencapsulation, infrared drying, modified-atmosphere packaging, retort pouch processing, and advanced analytical characterisation using spectroscopy, metabolomics, artificial intelligence, and blockchain traceability are evaluated. Integrating these advanced technologies enhances product shelf stability, preserves essential bioactives, minimises processing waste, and unlocks new market opportunities for high-value coconut derivatives.