Conventional Technologies for Preservation of Coconut Products

Coconut and its products are an abundant source of nutrients that have various health benefits. Fresh coconut water (CW) and kernels are an excellent raw food material and are versatile natural products. Various processing methods have been developed to preserve as well as to convert coconut and its parts into value-added products. Conventional thermal processing and preservation using chemical preservatives are the major processing methods followed. Due to ease of application and economical constraints, conventional methods are commercially followed in the processing of coconut products. The high enzymatic activity and moisture content are the main challenges encountered during the preservation of coconut products. Hence, thermal inactivation of enzymes and drying methods are suitable strategies. In addition, chemical preservatives are combined with thermal processes to keep the microbial load in minimum population. Overall, thermal processing and chemical preservatives appear to be excellent for the short-term preservation of coconut products. In this chapter, the conventional processing techniques of coconut products and their shortcomings along with the expected shelf life period are presented.