Comparative effects of nanocellulose and inulin on the quality of frozen bread dough processed by different freezing methods

This study investigates the effects of nanocellulose and inulin as novel and natural cryoprotectants in maintaining the technological properties and structural integrity of frozen bread dough under three different freezing techniques: Static, air-blast, and individual quick freezing (IQF). Nanocellulose derived from pistachio hull and inulin extracted from Jerusalem artichoke, produced using deep eutectic and hydro-based solvents respectively, were incorporated into the dough formulation and compared both with each other and against a negative control group lacking cryoprotectant. Key quality indicators such as total dry matter, water activity, color difference, drip loss, ion leakage, α-amylase activity, and bread texture were evaluated over a 6-month frozen storage period. The results revealed that both cryoprotectants significantly improved dough and bread quality, with inulin being particularly effective in maintaining enzymatic activity and specific volume by reducing freezing-induced damage, while nanocellulose provided better protection against drip loss and ion leakage by minimizing moisture migration. Among freezing methods, IQF consistently preserved dough integrity better than static or air-blast freezing, highlighting the synergistic benefits of combining appropriate cryoprotectants with rapid freezing methods. These findings suggest that incorporating nanocellulose and inulin in frozen dough formulations can be a promising strategy for enhancing shelf life, structural stability, and final product quality in the frozen bakery industry.