Vortex fluidic enhanced enzymatic hydrolysis of gelatin from barramundi skin for 3D printing

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.