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These properties make them interesting candidates for diverse applications such as thermal insulation, drug delivery, catalysis, fillers, tissue engineering, and biosensors. However, the production of conventional aerogels is often constrained by environmental issues, the high cost of raw materials, and energy-intensive fabrication methods. In contrast, cellulose aerogels have emerged as promising sustainable materials with the potential to transform various low-cost waste products into high-value biomaterials. Food-processing byproducts provide numerous untapped opportunities for the generation of aerogels. This review highlights the recent advancements in the development of cellulose aerogels derived from food processing byproducts, emphasizing their role in contributing to the circular bioeconomy. Specifically, this study focuses on the fabrication processes of cellulose aerogels from food processing byproducts, which would otherwise go to waste. The review discusses the extraction, gel formation, drying, and functionalization processes for cellulose aerogel formation, along with the environmental and economic benefits of utilizing these waste streams.<\/jats:p>","DOI":"10.3390\/gels11050359","type":"journal-article","created":{"date-parts":[[2025,5,14]],"date-time":"2025-05-14T08:44:58Z","timestamp":1747212298000},"page":"359","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Recent Advances in the Utilization of Cellulose from Food Processing Byproducts for the Generation of Aerogels"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0009-0004-2823-4279","authenticated-orcid":false,"given":"Jaspreet","family":"Kaur","sequence":"first","affiliation":[{"name":"Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1636-9681","authenticated-orcid":false,"given":"Ali","family":"Ubeyitogullari","sequence":"additional","affiliation":[{"name":"Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA"},{"name":"Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR 72701, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,5,14]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Long, L.Y., Weng, Y.X., and Wang, Y.Z. 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