Food chemistry
Formulation and characterization of bio-functional surimi ink with green-extracted sea cucumber hydrolysate and salmon oil: 3D printability, in-vitro digestion, and bioavailability.
Weerathunga Arachchige Shiran Chamika, Meseret Araya Tadele, Sang-Min Lee, Dong-Hyun Ahn, Byung-Soo Chun
Published: 202610.1016/j.foodchem.2026.147933
Abstract
This study developed 3D-printable surimi inks enriched with sea cucumber extract (SCE) from subcritical water hydrolysate of Stichopus japonicus and supercritical CO₂-extracted salmon oil to create nutrient-rich functional food constructs. Nine formu…
Preview only. Read the full abstract at the source