食品科学2026，Vol.47Issue(6)：41-48,8.DOI:10.7506/spkx1002-6630-20251015-093
明胶-海藻酸钠双层缓释发酵剂的制备及应用
Preparation and Application of a Gelatin-Sodium Alginate Dual-Layered Sustained-Release Starter Culture
摘要
Abstract
This study integrated a gelatin-sodium alginate composite hydrogel system with 3D bioprinting technology to construct a functional starter culture with a dual-layered spatial structure that allows for its fast and slow release,aiming to enhance the survival and metabolic stability of Lacticaseibacillus paracasei PC18 in blueberry juice,highly acidic and rich in polyphenols.The results showed that this dual-layered model achieved spatiotemporally controlled release of lactic acid bacteria:the outer CaCl2 layer promoted rapid initiation in the early fermentation stage,significantly increasing viable cell count;the inner calcium ethylenediaminetetraacetate(EDTA-Ca)layer continuously released calcium during the mid-to-late fermentation stages,maintaining microbial viability and metabolic stability,with the final viable bacterial count reaching 8.75(lg(CFU/mL)),pH steadily decreasing to 3.82,and total acid accumulation reaching 177.74 mg/L.Furthermore,the starter effectively improved the retention and transformation of functional components:the total phenol concentration reached 1 158.02 mg/L at 48 h,the anthocyanin concentration peaked at 9.14 mg/L at 12 h,and the starter demonstrated stable antioxidant performance,scavenging 62.12％of 2,2'-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)radical cation and 69.87％of 1,1-diphenyl-2-trinitrophenylhydrazine(DPPH)radical after 72 h of fermentation.This study confirms that the multi-calcium source 3D printing strategy synergistically optimizes the fermentation process,offering an effective solution to address the decline in microbial viability and insufficient metabolic regulation during acidic juice fermentation,thereby demonstrating potential for the development of functional fermented foods.关键词
明胶-海藻酸钠/3D打印/乳酸菌/速释-缓释/蓝莓汁发酵Key words
gelatin-sodium alginate/3D printing/lactic acid bacteria/fast-slow release/blueberry juice fermentation分类
轻工纺织引用本文复制引用
蒙朝雄,甘婉玲,崔超红,张宏志,朱勇生,范琳琳,刘小莉..明胶-海藻酸钠双层缓释发酵剂的制备及应用[J].食品科学,2026,47(6):41-48,8.基金项目
国家自然科学基金青年科学基金项目(32202038) （32202038）
浙江省食用农产品资源挖掘与高值利用重点实验室项目(2025KFKT0102) （2025KFKT0102）
