Flow behaviour of gellan sol with selected cations

Blanakan mangrove forest is a form of biodiversity wealth owned by Indonesia. This forest has several tourism objects both in terms of nature and culture. Natural attraction such as mangrove diversity, crocodile breeding sites, and mangrove zonation. Cultural attraction such as Nadran ceremonies (sea party) and Sisingaan. Based on tourist visit data, the number of tourists has increase from year to year. However, it is feared to cause environmental damage and inconvenience for visitors. Therefore, the physical carrying capacity as the maximum number of tourists in tourist area needs to be taken into account. This research aims to analyze the physical carrying capacity of Blanakan mangrove ecotourism. The method of the research is quantitative method. This research analyzed by physical carrying capacity method. The result is the physical carrying capacity is 77.000 visitors/day. Relative carrying capacity is 2.750 visitors/day and effective carrying capacity is 825 visitors/day. While, the average tourist visit rate per day is 57 people. This research that the carrying capacity of the Blanakan mangrove ecotourism has not been exceeded.

show abstract

“…Carrying capacity generally consists of three components [21]. There are physical, ecological, socialeconomic carrying capacity [22].…”

Section: Methodsmentioning

confidence: 99%

The physical carrying capacity of mangrove ecotourism in Blanakan, Subang Regency, West Java, Indonesia

2018

View full text Add to dashboard Cite

show abstract

“…The present experimental conditions give the n value of 0.48 which confirms the shear thinning property of the functional sol. Sharma and Bhattacharya (2015) also reported n values between 0.38 and 0.86 for gellan dispersions.…”

Section: Resultsmentioning

confidence: 96%

Fabrication of flaxseed extracted gel and gellan gums containing functional sol and its application on the storage stability of matured banana

Das

Gupta

et al. 2021

Food Processing Preservation

View full text Add to dashboard Cite

The present investigation explored the optimization of the composition of functional sol for development a coating material to improve the storage stability of matured banana. The extracted flaxseed sol was optimized with gellan using Response Surface Methodology (RSM). The optimized level obtained was 23.78% guar gum, 21.28% CMC, 19.32% pectin solutions and 35.65% of flaxseed sol. The sol was applied as a coating material on banana fruit to reduce the rate of respiration, weight loss, and for retention of firmness during storage. TSS, titrable acidity, and pH of coated banana showed a slower rate of change than control fruit during storage. Furthermore, the textural attributes of banana using a* value of uncoated banana were predicted by means of five different types of equations where polynomial equations were found to be best fitted with the highest coefficient of determination (R2). The flaxseed coating on matured banana considerably improved the sensorial parameters, and shelf life was extended by 6–8 days at 12°C. Practical applications Fabricated gel with distinct nutritional and consumer appeal is a rapidly growing area of study and commercialization. The rheological and sensory properties of such sol‐gel are critical to their acceptability. The role of such gel‐forming substances utilizing gellan gum is discussed in this study. The findings of this study should aid in the development of edible coatings to increase the shelf life and quality of other climacteric fruits during storage.

show abstract

“…As the monovalent cation concentration is increased, a self-supporting gel is formed. The addition of divalent cations to a gellan solution also increases its rate of gelation [9][10][11][12][13][14][15][16][17]. The divalent cations bind between the helices to cause gelation.…”

Section: Introductionmentioning

confidence: 99%

Synthesis of the Microbial Polysaccharide Gellan from Dairy and Plant-Based Processing Coproducts

West

2021

Polysaccharides

View full text Add to dashboard Cite

This review examines the production of the microbial polysaccharide gellan, synthesized by Sphingomonas elodea, on dairy and plant-based processing coproducts. Gellan is a water-soluble gum that structurally exists as a tetrasaccharide comprised of 20% glucuronic acid, 60% glucose and 20% rhamnose, for which various food, non-food and biomedical applications have been reported. A number of carbon and nitrogen sources have been tested to determine whether they can support bacterial gellan production, with several studies attempting to optimize gellan production by varying the culture conditions. The genetics of the biosynthesis of gellan has been explored in a number of investigations and specific genes have been identified that encode the enzymes responsible for the synthesis of this polysaccharide. Genetic mutants exhibiting overproduction of gellan have also been identified and characterized. Several dairy and plant-based processing coproducts have been screened to learn whether they can support the production of gellan in an attempt to lower the cost of synthesizing the microbial polysaccharide. Of the processing coproducts explored, soluble starch as a carbon source supported the highest gellan production by S. elodea grown at 30 °C. The corn processing coproducts corn steep liquor or condensed distillers solubles appear to be effective nitrogen sources for gellan production. It was concluded that further research on producing gellan using a combination of processing coproducts could be an effective solution in lowering its overall production costs.

show abstract

Flow behaviour of gellan sol with selected cations

Cited by 8 publications

References 20 publications

The physical carrying capacity of mangrove ecotourism in Blanakan, Subang Regency, West Java, Indonesia

The physical carrying capacity of mangrove ecotourism in Blanakan, Subang Regency, West Java, Indonesia

Fabrication of flaxseed extracted gel and gellan gums containing functional sol and its application on the storage stability of matured banana

Synthesis of the Microbial Polysaccharide Gellan from Dairy and Plant-Based Processing Coproducts

Contact Info

Product

Resources

About