Influence of cellulose nanofibrils derived from sugarcane bagasse on stability, rheology, microstructure and digestion of stirred yoghurt.

This study isolated cellulose nanofibrils (CNFs) from sugarcane bagasse via oxalic acid hydrolysis, and systematically investigated their effects on the physical stability, rheological properties, microstructure and in vitro digestion behavior of stirred yoghurt. The findings revealed that CNFs with an aspect ratio of 146 transitioned from liquid-like to solid-like state at a concentration of 0.3 wt%. CNFs enhanced the yoghurt's viscosity, viscoelasticity, and yield stress, thus improving its physical stability. Fractal analysis suggested that the weak-link behavior introduced by low CNF concentrations enhanced the gel's ductility. In contrast, the dissipation ratio and sequence of physical processes indicated that excessive CNF led to structural brittleness. Chebyshev analysis revealed that stirred yoghurt exhibited intra-cycle strain stiffening and shear thinning at large strain amplitudes, alongside intra-cycle shear thickening at moderate strain amplitudes. In vitro digestion simulations demonstrated that CNFs delayed protein hydrolysis. This study provides foundational insights for the rational design of functional dairy products.