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

Shan He ^1,2* Xiaoqi Sun ³ Yixiao Wu ¹ Hao Wang ¹ David J Young ⁴ Suresh Thennadil ¹ Colin L Raston ⁵ Mostafa R Abukhadra ⁶ Ahmed M El-Sherbeeny ⁷ Shanggui Deng ⁸ Abdul Rahaman ⁹

• ¹ Charles Darwin University, Darwin, Northern Territory, Australia
• ² Western Sydney University, Penrith, New South Wales, Australia
• ³ Zhejiang Ocean University, Zhoushan, Zhejiang Province, China
• ⁴ University of Glasgow, Glasgow, Scotland, United Kingdom
• ⁵ Flinders University, Adelaide, South Australia, Australia
• ⁶ Beni-Suef University, Beni-Suef, Beni-Suef, Egypt
• ⁷ King Saud University, Riyadh, Riyadh, Saudi Arabia
• ⁸ Ocean College, Zhejiang University, Hangzhou, Zhejiang Province, China
• ⁹ Foshan University, Foshan, Guangdong Province, China

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. 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 cross-linked 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.