Growing Strong Polysaccharide-Derived Edible Straws with an Inherent Structural Binder via Biomanufacturing

Developing food-related materials via biomanufacturing is expected to overcome the risks of microplastics and poly- and perfluoroalkyl substances posed by traditional materials such as plastics. Here, we report a biomanufacturing strategy to prepare high-performance polysaccharide-derived edible (PSE) straws. Starch is uniformly integrated <i>in situ</i> into the three-dimensional cellulose nanonetwork produced by bacteria during biosynthesis. The starch undergoes phase transitions to fill the pores of the cellulose nanonetwork as an inherent structural binder that reinforces the interpenetrating network and greatly enhances the interlayer bonding of the PSE straws. Notably, the biomanufacturing network structure and high-density hydrogen bonds endow PSE straws with outstanding strength, modulus, and thermal stability, surpassing those of commercially available straws. This biomanufacturing strategy can fabricate edible straws as a healthy substitute for plastics and pave the way for developing new kinds of eco-friendly and high-performance materials via biosynthesis.