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September 2, 2026Comprehensive Reviews in Food Science and Food Safety

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

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Authors

JSJiajin SunShanxi Agricultural UniversityDMDongbo MaNortheast Agricultural UniversityQMQingwei MengNortheast Agricultural University

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Implication

Review demonstrates that microbial engineering and AI enhance vegetable waste upcycling into functional food ingredients, indicating a path toward resilient circular bioeconomies.

Key Points

  • To assess how combining microbial engineering and artificial intelligence can overcome major bioprocessing bottlenecks in converting vegetable waste into standardized functional food ingredients.
  • Evaluated advancements in engineering food-grade microbial chassis, such as Saccharomyces cerevisiae and Escherichia coli, to improve lignocellulose breakdown and inhibitor tolerance.
  • Analyzed artificial intelligence applications across the bioconversion value chain, including deep learning-based enzyme design, genome-scale metabolic modeling, and dynamic digital twin control systems.
  • AI-driven Design–Build–Test–Learn cycles enabled the de novo design of enzymes with superior reaction kinetics and microbes equipped with adaptive resistance against fermentation toxins.
  • Dynamic digital twin models successfully counteracted raw substrate heterogeneity, establishing batch-to-batch consistency for producing single-cell proteins, natural flavors, and sustainable packaging.

Cite This Study

Sun et al. (2026) studied this question.

synapsesocial.com/papers/6a97e318c562ede874ec7bbahttps://doi.org/10.1111/1541-4337.70611
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