Influence of micro and nanofibrillated cellulose on sweetened yogurt production and storage

Carolina Neves Cunha a, Caroline Barroso dos Anjos Pinto b, Maria Esther Leal da Silva Sad a, Vitória Maria Medalha Colturato c, Gabriela Leila Berto d, Valdeir Arantes d, Hernane da Silva Barud c, Rodrigo Stephani b, Ítalo Tuler Perrone a

a Department of Pharmaceutical Sciences, Faculty of Pharmacy, Federal University of Juiz de Fora, 36036-330, Juiz de Fora, MG, Brazil

b Spectroscopy and Molecular Structure Nucleus, Department of Chemistry, Federal University of Juiz de Fora, 36036-330, Juiz de Fora, MG, Brazil

c BioPolymer and Biomaterial Laboratory (BioPolMat), University of Araraquara (UNIARA), Araraquara, SP, Brazil

d Department of Biotechnology, Escola de Engenharia de Lorena, Universidade de São Paulo, Lorena, SP, Brazil

Abstract

We assessed the impact of three hydrocolloids on the physicochemical properties of yogurt during production and storage. The hydrocolloids-microfibrillated, nanofibrillated, and post-treated nanofibrillated–were derived from vegetable cellulose and varied in their processing. We analyzed parameters including acidity, pH, syneresis, consistency, and particle size distribution, and performed scanning electron microscopy at 1, 15, 30, and 60 days post-production. Hydrocolloid incorporation significantly improved yogurt consistency and reduced syneresis; for instance, after 15 days, hydrocolloid-enriched yogurts exhibited only 1.05–1.19% syneresis compared with 2.77% in the control. Scanning electron microscopy and rheological assessments confirmed the role of nanofibers in protein network formation. However, pH and acidity remained unchanged.

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