Coconut (Cocos nucifera 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.

As an important component of the global fishery economy, the crab breeding and processing industry faces the dual challenges of sustainable development and technological upgrading. This paper first systematically analyzes the regional distribution and core biological characteristics of major global economic crab species, laying a foundation for the targeted design of processing technologies and equipment. Secondly, based on advances in crab processing technology, the industry is categorized into two systems: live crab processing and dead crab processing. Live crab processing has formed a full-chain technological system of “fishing–temporary rearing–depuration–grading–packaging”. Dead crab processing focuses on high-value utilization: high-pressure processing enhances the quality of crab meat; liquid nitrogen quick-freezing combined with modified atmosphere packaging extends shelf life; and biological fermentation and enzymatic hydrolysis facilitate the green extraction of chitin from crab shells. In terms of intelligent equipment application, sensor technology enables full coverage of aquaculture water quality monitoring, precise classification during processing, and vitality monitoring during transportation. Automation technology reduces labor costs, while fuzzy logic algorithms ensure the process stability of crab meat products. The integration of the Internet of Things (IoT) and big data analytics, combined with blockchain technology, enables full-link traceability of the “breeding–processing–transportation” chain. In the future, cross-domain technological integration and multi-equipment collaboration will be the key to promoting the sustainable development of the industry. Additionally, with the support of big data and artificial intelligence, precision management of breeding, processing, logistics, and other links will realize a more efficient and environmentally friendly crab industry model.