Bacterial Nanocellulose as a Functional Ingredient for Texture Modification and Physicochemical Improvement of Goat Cheese During Refrigerated Storage

Abstract

Bacterial nanocellulose (BNC) is a natural hydrocolloid with a high water-holding capacity and structuring potential in food systems. This study evaluated the effects of BNC addition at two concentrations (0.4% and 0.8%) on the physicochemical properties, texture profile, and microstructure of goat cheese during 21 days of refrigerated storage. Cheeses were characterized in terms of water activity (Aw), moisture content, and color (L*, a*, b*) and analyzed using texture profile analysis (TPA), Fourier-transform infrared spectroscopy (FTIR), and microscopy (optical, Cryo-SEM, and SEM). The addition of BNC significantly reduced water activity in a concentration-dependent manner; the 0.8% treatment reached the lowest Aw values by day 21. Moisture retention was improved, particularly at 0.4% BNC. Texture analysis showed that BNC reduced hardness and gumminess while increasing cohesiveness over time. FTIR spectra confirmed the incorporation of BNC into the cheese matrix, as evidenced by increased intensity in the C–H stretching region. Microstructural analysis demonstrated effective integration of nanocellulose fibers into the protein network, although higher concentrations led to localized fat agglomeration. These results indicate that BNC can serve as a clean-label ingredient to enhance the texture and stability of goat cheese, with potential applications in the development of fresh or reduced-fat style cheeses. Further sensory evaluation and compositional analysis (including fat content evaluation) are recommended to fully establish its practical utility.