Upcycling Vegetable Waste Into Functional Food Ingredients via Synergistic Microbial Engineering and Artificial Intelligence

Vollständiger Abstract

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ABSTRACT The escalating generation of global vegetable waste represents a critical loss of bioactive resources, necessitating a paradigm shift from passive disposal to active nutrient upcycling. However, the industrial conversion of this heterogeneous biomass into standardized functional food ingredients is currently impeded by significant techno‐economic barriers, primarily structural recalcitrance, compositional inconsistency, and the presence of toxic fermentation inhibitors. This review provides a comprehensive analysis of the synergistic application of microbial engineering and artificial intelligence (AI) to resolve these bioprocessing bottlenecks within a food‐to‐food closed‐loop framework (as shown in the graphical abstract). We evaluate recent advances in engineering food‐grade microbial chassis (e.g., Saccharomyces cerevisiae and Escherichia coli ) to enhance lignocellulose degradation and stress tolerance. Concurrently, we examine the integration of AI across the entire value chain, covering deep learning‐based rational enzyme design, genome‐scale metabolic modeling, and intelligent process control for precision fermentation. Current evidence demonstrates that the hardware–software coupling of engineered strains and AI algorithms significantly enhances conversion efficiency and process robustness. Key findings highlight that AI‐driven Design–Build–Test–Learn cycles facilitate the de novo creation of enzymes with superior kinetics and strains with adaptive stress response capabilities against toxins. Moreover, dynamic digital twin models effectively mitigate the impact of substrate variability, ensuring the batch‐to‐batch consistency required for food applications. We conclude that this data‐driven synergistic paradigm is pivotal for establishing a resilient circular bioeconomy, enabling the reliable bioconversion of waste into high‐value single‐cell proteins, natural flavor additives, and sustainable packaging materials.