Effect of Post-Mixing pH Regulation of a Gelatin–κ-Carrageenan System on the Structure and 3D Printing Performance of Yellow Peach Pulp Gels

Extrusion-based three-dimensional food printing requires inks that can be smoothly extruded while maintaining sufficient structural stability after deposition. In this study, gelatin and κ-carrageenan were first mixed and then subjected to post-mixing pH regulation before spray drying, producing composite powders with different structural states. These powders were incorporated into yellow peach pulp gels to prepare fruit-based printing inks, and their printing performance, extrusion behavior, mechanical properties, particle-size distribution, and microstructure were systematically evaluated. The results showed that the structural state formed during gelatin–κ-carrageenan powder preparation was closely associated with the extrusion stability and shape retention of the final inks. Among the tested formulations, the ink prepared with gelatin–κ-carrageenan powder pre-regulated to pH 4.0 exhibited the best overall printability. Although its pore-area fidelity was slightly lower than that of the sample pre-regulated to pH 3.5, it produced more stable multilayer cylinders and better-defined lattice structures. In addition, the pH 4.0 sample showed the lowest and most stable extrusion force and the highest Young’s modulus, indicating a favorable balance between extrusion flowability and post-deposition support. Microstructural observations and particle-size analysis suggested that pH regulation altered the aggregation state and local morphology of the gelatin–κ-carrageenan system. Samples prepared at higher pH values tended to form larger and less uniform aggregates, which was unfavorable for stable extrusion and shape retention. Overall, post-mixing pH regulation of gelatin–κ-carrageenan provides a practical strategy for improving the printing-related properties of fruit-based gel inks.