{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,31]],"date-time":"2026-08-31T05:18:59Z","timestamp":1788153539576,"version":"build-2803163510"},"reference-count":26,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2026,8,30]],"date-time":"2026-08-30T00:00:00Z","timestamp":1788048000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"PROSNII Program of the University of Guadalajara and the Instituci\u00f3n Universitaria Pascual Bravo"},{"id":[{"id":"https:\/\/ror.org\/00s1b0733","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>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\u2013H 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.<\/jats:p>","DOI":"10.3390\/molecules31173049","type":"journal-article","created":{"date-parts":[[2026,8,31]],"date-time":"2026-08-31T04:24:03Z","timestamp":1788150243000},"page":"3049","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Bacterial Nanocellulose as a Functional Ingredient for Texture Modification and Physicochemical Improvement of Goat Cheese During Refrigerated Storage"],"prefix":"10.3390","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0604-3357","authenticated-orcid":false,"given":"Hasbleidy","family":"Palacios-Hinestroza","sequence":"first","affiliation":[{"name":"Department of Basic Sciences, Campus Tlajomulco, University of Guadalajara, Tlajomulco de Z\u00fa\u00f1iga 45641, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"funding-acquisition","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"}]},{"given":"Mar\u00eda Camila","family":"L\u00f3pez-Jaramillo","sequence":"additional","affiliation":[{"name":"Grupo de Investigaci\u00f3n e Innovaci\u00f3n Ambiental (GIIAM), Instituci\u00f3n Universitaria Pascual Bravo, Cl. 73, No 73a-226, Medell\u00edn 050034, Colombia"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2793-5386","authenticated-orcid":false,"given":"Juli\u00e1n Paul","family":"Mart\u00ednez-Gal\u00e1n","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio Alimentaci\u00f3n y Nutrici\u00f3n Humana (LANH), Escuela de Nutrici\u00f3n y Diet\u00e9tica, Universidad de Antioquia UdeA, Cl. 70, No 52\u201321, Medell\u00edn 050010, Colombia"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"validation","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8124-0991","authenticated-orcid":false,"given":"Carlos","family":"Molina-Ram\u00edrez","sequence":"additional","affiliation":[{"name":"Grupo de Investigaci\u00f3n en Qu\u00edmica y Bioprospecci\u00f3n de Productos Naturales (QUIBIP), Universidad del Magdalena, Cl. 29H3 No 22\u201301, Santa Marta 470004, Colombia"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"funding-acquisition","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"conceptualization","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1829-9800","authenticated-orcid":false,"given":"Diego Mauricio","family":"S\u00e1nchez-Osorno","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio Alimentaci\u00f3n y Nutrici\u00f3n Humana (LANH), Escuela de Nutrici\u00f3n y Diet\u00e9tica, Universidad de Antioquia UdeA, Cl. 70, No 52\u201321, Medell\u00edn 050010, Colombia"},{"name":"Grupo de Investigaci\u00f3n en Calidad y Productividad (QUALIPRO), Instituci\u00f3n Universitaria Pascual Bravo, Cl. 73, No 73a-226, Medell\u00edn 050034, Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,30]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"6","DOI":"10.1111\/ijfs.16782","article-title":"Technological Challenges in Production of Goat Milk Products and Strategies to Overcome Them: A Review","volume":"59","author":"Akshit","year":"2024","journal-title":"Int. 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