During the Tang Dynasty, Yang Guifei was renowned for her fondness for lychees. However, the perishable nature of lychees, which "lose their color in one day, their fragrance in two, and their flavor in three," made it extremely challenging to preserve their freshness even with the swiftest horses and relay stations during long-distance transportation. Nowadays, the advent of edible packaging film technology has revolutionized the preservation of fruits and vegetables. This study provides a comprehensive review of the fabrication techniques, properties, and applications of edible films in fruits and vegetables preservation. From solution casting and extrusion to electrospinning and 3D printing, a variety of fabrication methods have enabled the optimization of edible film performance. By incorporating nanoparticles, natural additives, and crosslinking agents, these films have demonstrated significant improvements in mechanical strength, water vapor permeability, antioxidant activity, and antimicrobial properties, offering robust technical support for the preservation of fruits and vegetables. With its environmentally friendly and highly efficient preservation capabilities, edible film technology is paving the way for a new chapter in food preservation.

Food Innovation and Advances 4(1): 43−52 doi: 10.48130/fia-0025-0003

Apples (Malus × domestica Borkh.), a symbol of health and heritage, nourish billions worldwide. Yet their hidden biochemical symphony—shaped by genes and geography—remains a scientific frontier. Leveraging 1H NMR metabolomics, this study deciphers the metabolic fingerprints of 22 apple cultivars across Shanxi Province, China, unearthing striking diversity in sugars, amino acids, and organic acids. ‘Xinhongxing’ dazzles with asparagine-rich profiles, while high-altitude ‘Hongjiangjun’ accumulates malate, a testament to terroir’s invisible hand. Discover how condensed polyphenols dance with asparagine, and quinic acid partners with phenylalanine—correlations rewriting the playbook for quality-driven breeding. Bridging metabolomics with environmental analytics, this work illuminates precision agriculture strategies to tailor apples for global palates.

Food Innovation and Advances 4(1): 116−126 doi: 10.48130/fia-0025-0012

Recently, the poor stability of anthocyanins has greatly limited their application scenarios and scope. It has been reported that binding with proteins can enhance the anthocyanins stability. How can we improve the efficiency of this type of combination? In this article, we focus on the anisotropic effects of static magnetic fields on the intermolecular interactions, which further plays an unique role in molecular bonding. The cover clearly presents a schematic diagram of the effect of a static magnetic field on the interactions between two molecules. This article provides scientific ideas for promoting the interaction between protein macromolecules and active small molecules by static magnetic fields. Also, it provides a new method for improving the stability of anthocyanins.

Food Innovation and Advances 3(4): 449−456 doi: 10.48130/fia-0024-0042

The intestinal barrier is an important line of defense for the body's defense function, and its integrity is crucial for intestinal health. The intestinal mucosal barrier is an important part of the intestinal barrier and is essential for maintaining the stability of the internal environment in the digestive tract and the normal metabolism of the body. Anthocyanins have a protective effect on intestinal barrier damage. Malvidin-3-O- galactoside exists naturally in plants, and is the most common anthocyanin in blueberries. This study explored the mechanism of the improvement effect of malvidin-3-O-galactoside on colonic mucosal barrier function. The research results aim to lay a theoretical foundation for anthocyanins as a natural product for improving intestinal diseases.

Food Innovation and Advances 3(3): 279−287 doi: 10.48130/fia-0024-0026

Aronia melanocarpa is rich in anthocyanins and regarded as the third generation "fruit of the future". How to choose a better processing technology to obtain high quality Aronia melanocarpa juice products? This study provides a brief answer to this question by selecting the most significant processing step in the juice production-the sterilization. The cover shows readers the image of Aronia melanocarpa and its juice in a fresh and aesthetic style, and the molecular formulas of the major anthocyanins contained in the juice. It guides readers to pay attention to the high-value nutritional processing of juice, and promoting the industrial production of high-quality Aronia melanocarpa juice.

Food Innovation and Advances 3(2): 64−74 doi: 10.48130/fia-0024-0008

Saccharomyces cerevisiae, a preeminent microorganism, is extensively utilized in a variety of sectors including the food industry, human health, life sciences, environmental protection, and animal husbandry. This study provides an in-depth exploration of the robust functionalities of Saccharomyces cerevisiae in the fabrication of fermented foods, supplementation of micronutrients, synthetic biology, and as a feed additive, while also examining the merits and demerits of its applications. The cover design, conceptualized as an integration of science and nature, offers a comprehensive perspective on the multifunctionality of Saccharomyces cerevisiae, guiding readers to profoundly understand the contemporary allure of this ancient microorganism and promoting its innovative applications in relevant fields.

Food Innovation and Advances 3(2): 167−180 doi: 10.48130/fia-0024-0016

Infrared spectroscopy is one of the main candidates for a rapid qualification of agricultural commodities and processed food, especially in the view of Processing Analytical Technology. Most of the previous infrared applications have been reported for the real-time evaluation of food quality and safety traits. However, knowing how to produce high-quality and innovative new food products using an efficient and precise strategy is even more crucial for food industrial manufacturers, especially with continuous or increasing variability along current food processing chain. Together with Food Innovation and Advances, let's move forward a first step to explore the potential solutions to manage food processing from the infrared information on raw materials. With the development of advanced chemometrics and integrated infrared sensors, we open a new research topic named  'Infrared Guided Smart Food Processing', which could consider a large diversity of raw materials, and provide new solutions to further help food producers in understanding the consumer’s preferences and provide efficient, precise and innovative processing guidance to reach the expected products for their target audiences.

Food Innovation and Advances 3(1): 20−30 doi: 10.48130/fia-0024-0003