TY - JOUR
T1 - Vortex fluidic enhanced enzymatic hydrolysis of gelatin from barramundi skin for 3D printing
AU - Sun, Xiaoqi
AU - Wu, Yixiao
AU - Wang, Hao
AU - He, Shan
AU - Young, David J.
AU - Thennadil, Suresh
AU - Raston, Colin L.
AU - Abukhadra, Mostafa R.
AU - El-Sherbeeny, Ahmed M.
AU - Deng, Shanggui
AU - Jellicoe, Matt
PY - 2025/2/19
Y1 - 2025/2/19
N2 - Introduction: Processing with a continuous flow thin film vortex fluidic device (VFD) significantly improves the efficiency of enzymatic hydrolysis of barramundi skin gelatin compared with conventional methodology. Methods: Degree of hydrolysis, scanning electron microscopy, rheological properties, texture profile analysis, and dynamic light scattering were applied in this study. Results and discussion: The processing time was reduced from 120 min to 20 min, and the degree of hydrolysis increased from 55.0 to 74.5%. VFD-treated gelatin hydrolysates were combined with starch in different proportions for use as 3D printing inks. The ink composed of 60% starch and 40% fish gelatin hydrolyate gave an ink with a regular crosslinked internal structure, relatively high storage modulus (G’), adhesiveness (399 g.sec) and loss modulus (G”) suitable for 3D printing. This new, one-step processing methodology has the potential to add value to an abundant waste product of the seafood industry.
AB - Introduction: Processing with a continuous flow thin film vortex fluidic device (VFD) significantly improves the efficiency of enzymatic hydrolysis of barramundi skin gelatin compared with conventional methodology. Methods: Degree of hydrolysis, scanning electron microscopy, rheological properties, texture profile analysis, and dynamic light scattering were applied in this study. Results and discussion: The processing time was reduced from 120 min to 20 min, and the degree of hydrolysis increased from 55.0 to 74.5%. VFD-treated gelatin hydrolysates were combined with starch in different proportions for use as 3D printing inks. The ink composed of 60% starch and 40% fish gelatin hydrolyate gave an ink with a regular crosslinked internal structure, relatively high storage modulus (G’), adhesiveness (399 g.sec) and loss modulus (G”) suitable for 3D printing. This new, one-step processing methodology has the potential to add value to an abundant waste product of the seafood industry.
KW - 3D printing
KW - enzymatic hydrolysis
KW - fish gelatin
KW - starch
KW - vortex fluidic device
UR - http://www.scopus.com/inward/record.url?scp=86000057122&partnerID=8YFLogxK
UR - http://purl.org/au-research/grants/ARC/DP230100479
U2 - 10.3389/fsufs.2025.1443198
DO - 10.3389/fsufs.2025.1443198
M3 - Article
AN - SCOPUS:86000057122
SN - 2571-581X
VL - 9
JO - Frontiers in Sustainable Food Systems
JF - Frontiers in Sustainable Food Systems
M1 - 1443198
ER -