The sharp increase in the use of cellulose seems to be in increasing demand in wood; much more research related to sustainable or alternative materials is necessary as a lot of the arable land and natural resources use is unsustainable. In accordance, attention has focused on bacterial cellulose as a new functional material. It possesses a three-dimensional, gelatinous structure consisting of cellulose with mechanical and thermal properties. Moreover, while a plant-originated cellulose is composed of cellulose, hemi-cellulose, and lignin, bacterial cellulose attributable to the composition of a pure cellulose nanofiber mesh spun is not necessary in the elimination of other components. Moreover, due to its hydrophilic nature caused by binding water, consequently being a hydrogel as well as biocompatibility, it has only not only used in medical fields including artificial skin, cartilage, vessel, and wound dressing, but also in delivery; some products have even been commercialized. In addition, it is widely used in various technologies including food, paper, textile, electronic and electrical applications, and is being considered as a highly versatile green material with tremendous potential. However, many efforts have been conducted for the evolution of novel and sophisticated materials with environmental affinity, which accompany the empowerment and enhancement of specific properties. In this review article, we summarized only industry and research status regarding BC and contemplated its potential in the use of BC.

Since economic and environmental issues have become critical in the last several years, the amount of sustainable bio-based production has increased. In this article, microbial polysaccharides, including bacterial cellulose (BC), are analyzed as promising resources with the potential for applications in biofields and non-biofields. Many scientists have established various methods of BC production, nanofication, and functionalization. In particular, this review will address the essential advances in recent years focusing on nanofication methods and nanoficated BC applications as well as functionalization methods and functionalized BC applications.

Cultured meat is emerging as a sustainable alternative to conventional animal agriculture, with scaffolds playing a central role in supporting cellular attachment, growth, and tissue maturation. This review focuses on the development of gel-based hybrid biomaterials that meet the dual requirements of biocompatibility and food safety. We explore recent advances in the use of naturally derived gel-forming polymers such as gelatin, chitosan, cellulose, alginate, and plant-based proteins as the structural backbone for edible scaffolds. Particular attention is given to the integration of food-grade functional additives into hydrogel-based scaffolds. These include nanocellulose, dietary fibers, modified starches, polyphenols, and enzymatic crosslinkers such as transglutaminase, which enhance mechanical stability, rheological properties, and cell-guidance capabilities. Rather than focusing on fabrication methods or individual case studies, this review emphasizes the material-centric design strategies for building scalable, printable, and digestible gel scaffolds suitable for cultured meat production. By systemically evaluating the role of each component in structural reinforcement and biological interaction, this work provides a comprehensive frame work for designing next-generation edible scaffold systems. Nonetheless, the field continues to face challenges, including structural optimization, regulatory validation, and scale-up, which are critical for future implementation. Ultimately, hybrid gel-based scaffolds are positioned as a foundational technology for advancing the functionality, manufacturability, and consumer readiness of cultured meat products, distinguishing this work from previous reviews. Unlike previous reviews that have focused primarily on fabrication techniques or tissue engineering applications, this review provides a uniquely food-centric perspective by systematically evaluating the compositional design of hybrid hydrogel-based scaffolds with edibility, scalability, and consumer acceptance in mind. Through a comparative analysis of food-safe additives and naturally derived biopolymers, this review establishes a framework that bridges biomaterials science and food engineering to advance the practical realization of cultured meat products.

Regenerated cellulose nanoparticles (RCNs) reinforced waterborne polyurethanes (WPU) were developed to improve mechanical properties as well as biodegradability by using a facile, eco-friendly approach, and introducing much stronger chemical bonding than common physical bonding between RCNs and WPU. Firstly, RCNs which have an effect on improving the solubility and stability of a solution, thereby resulting in lower crystallinity, were fabricated by using a NaOH/urea solution. In addition, the stronger chemical bond between RCNs and WPU was here introduced by regarding at which stage in particular added RCNs worked best on strengthening their bond in the process of WPU synthesis. The chemical structure, mechanical, particle size and distribution, viscosity, and thermal properties of the resultant RCNs/WPU nanocomposites were investigated by Fourier transform infrared analysis (FTIR), Zeta-potential analysis, viscometer, thermogravimetric analysis (TGA), Instron, and dynamic mechanical analysis (DMA). The results of all characterizations indicated that the RCNs/WPU-DMF associated with the addition of RCNs in DMF-dispersed step resulted in more effectively crosslinked between WPU and nano-fillers of nanocellulose particles in the dispersion than Acetone and Water-dispersed steps, thereby attributing to novel interactions formed between RCNs and WPU.

Cell-cultured meat, which is artificial meat made by in vitro cultivation of animal-derived cells, has attracted a lot of interest as a potential source of protein in the future. Porous hydrogels are crucial components that can be used as an artificial extracellular matrix (ECM) to provide cell growth for generating cultured meat. In this study, we highlight the effects of grape seed extract (proanthocyanidins, PC) on the physicochemical and biological functions (bovine satellite muscle cell (BSC) growth and adhesion) of an edible gelatin (GL)-based hydrogel. The freeze-dried hydrogels had good compressive characteristics with pore sizes ranging from 100 to 300 μm. BSCs were able to grow and attach to porous GL-PC hydrogels. These studies suggested that the developed hydrogels using edible materials and made by employing a low-cost method may serve in the cell growth of muscle cells for cultured meat applications.