Ice preservation is one of the most extensive methods of food preservation, and improving the ability of ice preservation is a key and difficult problem in the field of food preservation. However, the limited ability of traditional ice to inhibit microbial viability hinders the further development of the food industry. At present, new functional ices such as electrolyzed water ice, ozone ice, plasma activated water ice, bacteriostatic substance added ice, fluidized ice, ultraviolet radiation ice and composite functional ice, which have better preservation effect than traditional ice and therefore have broad prospects for development and application, have found wide applications in the field of food preservation. Research on new functional ice with better sterilization and preservation effect has become a hot spot in the food industry. Therefore, this paper summarizes the preparation, sterilization and preservation mechanism of new functional ice in order to provide a theoretical basis and scientific evidence for further development of new functional ice and to promote the application of new functional ice in food sterilization and preservation.

The effect of extrusion processing on water-soluble dietary fiber (SDF) and water-insoluble dietary fiber (IDF) of whole grain highland barley (HB) in terms of morphology, physicochemical and functional properties, and antioxidant activities was studied. Extrusion processing resulted in the more porous and loose structure of SDF and IDF, and significantly increased the specific surface area of SDF and IDF. The predominant monosaccharide in IDF and SDF was cellulose. Extrusion processing improved the water holding capacity of SDF and IDF by 23.9% and 40.4%, respectively. The glucose absorption capacity and glucose dialysis retardation index of IDF and SDF were further significantly improved by extrusion processing, indicating the great potential of glucose control in vitro of IDF and SDF. The cholesterol adsorption capacity, nitrite adsorption capacity, and cation exchange capacity of IDF and SDF were also significantly improved through extrusion processing. Extrusion processing significantly improved the antioxidant activities of IDF and SDF which reflected as the improved DPPH and ABTS⁺ scavenging activities. Taken together, extrusion processing improved the physicochemical and functional properties of dietary fiber of whole grain HB, as well as the antioxidant activities. This study showed the great potential of dietary fiber of whole grain HB in the applications of functional foods for improving the health benefits.