ABSTRACT Coconut‐based beverages possess substantial nutritional attributes and health‐promoting benefits. The drink's immense nutritional potential and therapeutic value have increased global consumer demand. Preserving coconut beverages is the most significant challenge, as traditional processing methods can lead to the loss of their therapeutic properties and nutritional benefits. Along with that, the extension of shelf life and processing are significant barriers. Although several processing techniques were employed, the preservation of fresh quality and nutritional retention remains challenging due to intrinsic limitations, discoloration, and the development of off‐flavor, prompting researchers to investigate other nonthermal preservation methods. This review summarizes and addresses emerging trends in nonthermal technologies for processing coconut‐based beverages, including cold plasma, pulsed electric field, pulsed light, ultraviolet light, ultrasound, high‐pressure processing, ozone, membrane processing, and frozen storage. Additionally, integrated nonthermal approaches that exhibit synergistic effects, enhancing functional characteristics and shelf life of coconut‐based beverages, have been reviewed. On the basis of the review, the nonthermal treatment offers a feasible approach for producing safe, minimally processed, and health‐promoting coconut‐based beverages.
P. et al. (2026) studied this question.