This work aims to develop a functional fruit juice for elderly using coconut water (Cocos nucifera L.), orange (Citrus sinensis) and carrot (Daucus carota). The beverage was enriched with vitamin A and C, omega-3 and inulin. The juice was physico-chemical characterized. Total phenolic content, antioxidant activity, osmolality and sensory evaluation were also studied. Osmolality result classified the juice as a hypertonic beverage. The growth of functional foods enriched or fortified, due to consumer demand for healthy nutrition, increases the need for different preservation process that can correlate with low losses of specific nutritional ingredients. Heat, supercritical carbon dioxide (SC-CO2) and dimethyl dicarbonate (DMDC) was applied in the juice as preservation methods and the behaviour of functional compounds and enzymes were evaluated. Heat treatment was performed at 82 °C for 5 min, DMDC was applied in concentration of 200 ul/L with a time of hydrolysis of 4 h and SC-CO2 lasted for 120 min at 200 bar with 80% of CO2, pressurization and depressurization rate of 66.66 bar/min with one cycle at 38 °C. Spoilage Alicyclobacillus acidoterrestris and pathogenic Escherichia coli were inoculated in the juice to verify the effectiveness of inactivation processes in the cells. The heat and DMDC were able to reduce to undetectable levels the mesophilic and E. coli microorganisms. DMDC exhibited a greater reduction of A. acidoterrestris vegetative cells, fungi and yeasts. The conditions applied in the process with SC-CO2 did not show satisfactory results in reducing the juice microbiota. The largest loss in vitamin C was verified in the SC-CO2. Vitamin A showed no degradation after treatments. The developed juice can be introduced as a nutritional vehicle for the consumption of functional compounds, especially by vegetarians, lactose intolerant elderly consumers.