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Updated: Apr 22, 2026

Ice Generation and the Heat and Mass Transfer Phenomena of Introducing Water to a Cold Bath of Brine
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Emerging Iced Functional Waters Technologies and Their Applications in Food Preservation.

Tianhao Xie1,2, Xuping Wang2, Huajian Ou1

  • 1Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China.

Comprehensive Reviews in Food Science and Food Safety
|April 21, 2026
PubMed
Summary

Emerging functional iced water technologies offer superior microbial inactivation and shelf-life extension for food preservation compared to traditional water ice. Challenges remain in commercialization, requiring solutions for stability, efficacy, and regulation.

Keywords:
acidic electrolyzed water (AEW) icefood preservationiced functional watersquality deteriorationslurry ice

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Area of Science:

  • Food Science
  • Microbiology
  • Preservation Technologies

Background:

  • Food spoilage from microbes and enzymes necessitates effective preservation.
  • Traditional water ice (TW ice) has limitations in microbial control and shelf-life extension.
  • Emerging iced functional water technologies present promising alternatives.

Purpose of the Study:

  • To review preparation, mechanisms, and applications of six functional iced water types.
  • To compare their efficacy against traditional water ice for food preservation.
  • To identify barriers to commercialization and propose solutions.

Main Methods:

  • Review of acidic electrolyzed water (AEW) ice, ozone water ice, slurry ice (SI), plasma-activated water (PAW) ice, composite functional ice, and photodynamic inactivation (PDI) ice.
  • Analysis of microbial reduction, enzymatic activity suppression, and impact on food quality parameters (color, pH, texture, lipid oxidation).
  • Evaluation of shelf-life extension capabilities for aquatic and meat products.

Main Results:

  • Functional iced waters achieved microbial reductions up to 99.9% (80-99% commonly).
  • Suppressed enzymatic activity and mitigated food quality deterioration.
  • Demonstrated superior shelf-life extension for aquatic and meat products versus TW ice.

Conclusions:

  • Functional iced waters offer enhanced food preservation but face commercialization hurdles.
  • Barriers include component stability, antimicrobial efficacy, scalable equipment, and regulatory fragmentation.
  • Strategies like natural stabilizers, complementary technologies, coatings, and dedicated standards are proposed for sustainable refrigeration.