Textural Properties of Pectin–Carrageenan Hydrogels Produced by Food 3D Printing

This study investigated the printability and textural properties of 3D-printed pectin-κ-carrageenan hydrogels with varying polysaccharide ratios. Inks with 50 and 60% κ-carrageenan exhibited optimal printability, producing structures consistent with digital designs. Rheological temperature sweep tests showed increased viscosity and moduli with higher κ-carrageenan content, affecting extrusion behavior. Hydrogels printed with high-methoxyl (HM) pectin were softer, less cohesive, and more adhesive than those with low-methoxyl (LM) pectin, attributable to lower network strength confirmed by rheological tests. Sensory evaluations favored HM hydrogels for ease of swallowing and taste, supported by reduced chewing effort and enhanced saliva absorption. These findings demonstrate that κ-carrageenan improves pectin ink printability and enables fabrication of edible gels with tunable texture for personalized nutrition.