Researchers have developed edible composite hydrogel films containing curcumin, potato starch, κ-carrageenan, and PVA for use as scaffolds in cultivated meat production. These films have potential applications as a sustainable scaffold for bovine muscle satellite cells, enhancing the transparency of the films by increasing the starch content while balancing mechanical strength.

Although the hydrogel films show promise, they currently have limitations such as restricted nutrient and oxygen diffusion, which could hinder the desired thickness of cultivated meat. Future research should focus on improving the mechanical properties, nutrient delivery capabilities, and oxygen diffusion of these hydrogels to enhance the scalability and quality of cultivated meat production. Recent breakthroughs in cultivated meat scaffold technology suggest ongoing advancements in this field, with the potential for furthering the development of three-dimensional constructs as edible, mechanically robust, and biologically functional scaffolds for cultivated meat production.