Molecular Gastronomy Research Articles

Cinnamon Particle‐Stabilized Gas Marbles: A Novel Approach for Enhanced Stability and Versatile Applications

AbstractSuspension of solid particles at interfaces is a common phenomenon, pivotal in natural, and industrial contexts. This study focuses on gas marbles which are single soap‐like air bubbles in air environment stabilized by colloidal particles. A unique stabilization method employing edible cinnamon particles is introduced. Unlike previous studies using spherical particles, the irregularly‐shaped micrometer‐sized cinnamon particles demonstrate remarkable long‐term stability through jamming and interlocking at the air‐liquid interface. Comprehensive characterization via optical and scanning electron microscopy, and contact angle experiments, elucidates the stabilization mechanism. These gas marbles exhibit exceptional resilience against drying, heating, freezing, and mechanical stress. They can be fabricated with various edible liquids offering extensive customization possibilities. This breakthrough introduces a promising method for creating stable gas marbles with edible particles, offering versatility for various fields and applications. The application scope includes surface catalysis and shock/vibration sensors, and also molecular gastronomy.

An Innovative Approach in Gastronomy: Ultrasound Technology

Ultrasound, which uses high-frequency sound waves, induces significant physical and chemical changes in food products, making it a valuable tool for various applications. It enhances food safety, quality, and preparation efficiency by improving mass transfer, disrupting cellular structures, and accelerating chemical reactions. This review aims to explore the integration of ultrasound technology into gastronomy, emphasizing its potential impact on modern culinary practices. Firstly, ultrasound effectively reduces microbial loads and chemical residues on food surfaces, enhancing food safety. Secondly, in food processing applications, ultrasound accelerates marination processes and improves meat tenderness, with ultrasonic cutting providing precision in processing foods. Thirdly, ultrasound improves the stability of emulsions and the consistency of homogenized products. This technology's ability to create stable foams, accelerate gel formation, and extract aromatic compounds paves the way for new gastronomic discoveries. Additionally, in the realm of diagnostic and quality control, ultrasound enables rapid and non-invasive quality assessments. The primary focus areas of this review include the applications of ultrasound in decontamination, marination, tenderization, cutting, diagnostic analysis, homogenization, emulsification, dehydration, rehydration, and molecular gastronomy. This study demonstrates that ultrasound technology not only enhances the sensory and aesthetic qualities of food but also supports innovative culinary techniques in molecular gastronomy. Based on a comprehensive literature search and professional experiences, this review concludes that the integration of ultrasound in gastronomy has the potential to significantly enhance food preparation methods, contributing to more efficient, creative, and high-quality culinary experiences.

МОЛЕКУЛЯРНА КУХНЯ ЯК ІННОВАЦІЙНА РЕСТОРАННА ТЕХНОЛОГІЯ

The article examines molecular cuisine as an innovative restaurant technology and a scientific approach to food, primarily from the point of view of the chemical composition, properties and transformations of the ingredients used in cooking. Molecular cuisine as an innovative direction in cooking that combines science and gastronomy to create unusual dishes using advanced technologies and methods. . The main idea of molecular cuisine is to change the physical and chemical properties of ingredients to achieve new taste and texture sensations. The basic principles and techniques of molecular cuisine include: spherification (a technique in which a liquid is turned into balls resembling caviar; this is achieved due to the use of sodium and calcium alginate), gelation (involves the use of various gelling agents such as agar-agar or gelatin, to create gel structures), emulsification (the process of mixing two mutually insoluble liquids to create foam-type emulsions and air textures), lyophilization (the process of removing water from the product at low temperatures and under vacuum, which allows you to preserve the texture and taste of the ingredients), nitrogenation (the use of liquid nitrogen for instant freezing of products, which allows you to create unexpected textures and effects). Molecular cuisine allows you to create unique flavor combinations and textures that cannot be achieved with traditional cooking methods. Dishes created using molecular techniques often look like works of art, making them visually appealing to guests. The use of natural ingredients and minimal heat treatment allows you to preserve more nutrients in dishes. An important applied direction of molecular gastronomy is the study of the relationship between food, its sensory perception and increasing the degree of consumer satisfaction, which can create wide opportunities for improving nutrition and, therefore, people's health.. An important positive aspect of the application of molecular gastronomy is, of course, the popularization of food science and public education in terms of traditional ways of cooking, as well as innovative approaches to food processing.

Development of Audio-Visual Learning Media on Molecular Gastronomy Material

This research aims to: 1) Develop audio-visual learning media on molecular gastronomy topics, 2) Determine the feasibility of audio-visual learning media on molecular gastronomy topics. This study is a research and development (R&D) study through the 4D development model consisting of define, design, develop, and disseminate. The results of the development of audio-visual learning media on molecular gastronomy topics can be described as follows: a) The media has a duration of 12 minutes and 15 seconds, b) The learning media format is in the form of an mp4 video sized at 420.1 MB, c) The sections of the media are divided into the opening stage, aperception material, core material containing explanations about the definition of molecular gastronomy, techniques in molecular gastronomy, practice of making imitation caviar using gelification techniques, evaluation quizzes, and conclusion, d) The media dissemination is done by uploading it through the YouTube platform on the BOGA UNY channel with the URL https://youtu.be/61-ZqZIXkSA. The results of the feasibility assessment of audio-visual learning media on molecular gastronomy topics by subject matter experts received an average score of 100%, which falls into the highly feasible category. Evaluation by media experts resulted in an average score of 95.19%, also classified as highly feasible. The assessment by students yielded an average score of 84.29% on a small scale and 89.71% on a large scale, both falling into the highly feasible category. Based on the feasibility test results, the audio-visual learning media on molecular gastronomy topics is declared highly suitable for use as a learning medium.

Popping balls papaya extract: Preparation of pediatric dosages in therapeutic formulations for therapeutic usage in dengue and malaria

Spherification is a cutting-edge molecular gastronomy method that has just emerged in the realm of food science and technology, and it may be used to produce foods with superior sensory qualities and a high level of consumer acceptance and satisfaction. This method is excellent for making semi-solid spheres with a membrane coating so thin that it is barely discernible when placed in the mouth. This experiment used a simple spherification method to turn papaya extract into popping balls with sodium alginate. Intraventricular haemorrhage is a potentially fatal consequence of thrombocytopenia in the newborn period. Extracts from papaya leaves show promise as a treatment for refractory cases of newborn thrombocytopenia. This research aims to learn how to make popping balls out of papaya extract that are both safe to eat and tasty by adding jaggery as a sweetener. Physical parameters such as pH, viscosity, and stability of the prepared balls were studied in in-vitro, 30-day time frame. The findings revealed that papaya-popping balls are homogeneous and have a low viscosity. The expected drug release was 91%. Papaya popping balls were subjected to a three-month stability study. According to the results, there was no variation in colour, pH, or viscosity during the study. All the particles in the formulation were round so that it may be given to kids as an alternative to oral solid dose forms.

Bringing Home Three Stars: The Creation of Michelin Star Takeout

Alinea has proven using organizational resilience the ability to persevere through the COVID-19 pandemic. Together, Grant Achatz and Nick Kokonas have designed multiple adaptable contingency plans. Despite their Michelin stars being based on experiential dining and molecular gastronomy, Alinea is doing its best to produce traditional Michelin quality food for their takeout options. From divisive canapes to mysterious social media campaigns to takeout items that require guest participation, Alinea is still making a culinary statement. By increasing customer engagement and adding virtual dining elements, Alinea has the potential to keep both their Michelin stars and their avant-garde culinary experience.

A preliminary study of chefs’ knowledge and attitude towards nutrition during restaurant’s food handling

Background. Increasing the frequency of eating out in restaurants contributes to an increase in the prevalence of non-communicable diseases. The quality of restaurant dishes depends on the chef’s ability to process delicious food and the chef’s understanding of nutrition in healthy food processing. Nutritional knowledge and attitudes towards nutrition from chefs are very important if nutrition and health aspects are the basis for consideration of food selection. Objective. The objective of this study is to assess the chef’s nutrition knowledge and attitudes toward nutrition during the restaurant’s food handling. Methods. A cross-sectional approach and descriptive design were used in this research. Chef nutritional knowledge and attitudes were measured using a structured questionnaire through three question topics including food preparation, food processing, and food presentation. Results. Chefs have good nutritional knowledge about food presentation and plating (66.7%) and good attitudes towards nutrition in relation to food preparation, food processing and molecular gastronomy techniques, and food presentation and plating (83.3, 79.3, and 86.1% respectively). Educational background and work experience influence the knowledge and practice of food handling during processing. Conclusion. There is a significant relationship between a chef’s educational level, years of working experience and nutritional knowledge. But educational levels, years of working experience, and the availability of standard operating procedures in restaurants were not significantly related to the chef's nutritional attitude.

The Potentional Use of Nanotechnology in Molecular Gastronomy

Son yıllarda bilim, teknoloji ve sanattaki gelişim birçok alanı birlikte etkilemekte ve etkilenen her bir alan, başka alanların da gelişimine katkı sağlamaktadır. Bu etkileşimlere paralel olarak ilerleyen nanoteknoloji, 1 ile 100 nanometre boyutundaki parçacıkların yapı, işlev vb. niteliklerini incelemektedir. Nanoteknoloji, maddenin kimyasal özelliklerini değiştirmeden, sadece fiziksel işlemlerle birçok sektör ve alanda üstün avantajlar sağlama fırsatı oluşturmaktadır. Nanoteknolojinin kullanıldığı sektörlerden bir tanesi de yiyecek ve içecek sektörüdür. Aynı zaman diliminde, geleneksel mutfak uygulamalarına bilim ve teknolojinin dahil edilmesi, gastronomiye yeni boyutlar kazandırmış ve bu iki bilimin kesişimine zemin oluşturmuştur. Bilim ve teknolojinin mutfağa dahil olduğu moleküler gastronomiyle; kapsülasyon, sıvı azot, köpükleştirme, tozlaştırma, sous-vide ve tat-koku transferi gibi teknolojik yöntemler mutfaklarda popüler hale gelmiştir. Son yıllarda, bu konu hakkında araştırmaların yoğunluk kazanmaya başladığı ve moleküler mutfaklarda sözü edilen uygulama örneklerine rastlanmaya başladığı görülmektedir. Nanoteknolojiyle; ürün kalitesinde artış, daha homojen yapı ve daha az kimyasal katkı kullanımı gibi birçok avantaj olası hale gelmiştir. Gıdaların ambalajlanmasında daha fonksiyonel yöntemlerin kullanımı da nanoteknolojinin sunduğu bir başka üstünlüktür. Ayrıca günümüzde gıda güvenliğinde de nanoteknolojinin sağladığı katkılar mevcuttur. Bu çalışmadaki amaç; aynı zaman diliminde popülerleşen nanoteknoloji ve moleküler gastronominin birbiriyle kesişimini ele almak ve birlikte kullanım potansiyelini ortaya koymaktır. Çalışmadaki veriler, ikincil kaynak niteliğindeki bilimsel makalelerden derlenmiştir. Bu araştırma, literatürdeki boşluğu gidermeye katkı sağlaması açısından önemlidir.

Production of yogurt from goat and sheep milk with a fruit and berry concentrate

The production and use of fruit and berry concentrates in combination with fermented milk products is attractive for many manufacturers because as a result it is possible to obtain unique recipes with a bright and attractive taste for consumers, and high functional properties. However, the use of fruit and berry concentrates in combination with fermented milk products leads to a reduction in the shelf life or absolute spoilage of products. Thus, after the initial analysis of modern technologies, the method of encapsulation of juice concentrates will create unique products – fruit and berry concentrates in the form of soft capsules for a safe combination with yogurt. The creation of culinary delights of molecular cuisine is already using methods for preparing alginate capsules containing a juice-containing filler. However, there are no regularities for establishing a widespread production of capsules from alginate and a filler from the juice of fruits and berries to this day. In turn, it should be noted that this method makes it possible to obtain a product with high functional properties and pronounced taste. The results of the research confirmed the successful possibility of mixing plant ingredients with yogurt and ultimately the possibility of obtaining a natural and healthy product with a pronounced and original taste. The effect of capsules with fruit and vegetable extract on the organoleptic and structurally mechanical properties of yogurt was investigated. Recipes of fruit and berry concentrates were considered. In total, 3 varieties of one-component concentrates (apple, cherry, grape) were selected, which can be encapsulated in the alginate shell in their original form. 3 varieties of concentrates (raspberry, strawberry, currant) were obtained, which can be used as an additional component to the main ones to create a wide range of capsules for different age categories

Unusual Source of Inspiration: Cooking International Law

Hervé This is most well-known for being the founder—together with Nicholas Kurti—of ‘molecular gastronomy’, ie the scientific discipline that studies the chemical and physical transformations that take place during cooking processes. From his books, you may learn to add water to mayonnaise, to cook meat in a microwave or to avoid eggs in a mousse au chocolat. I discovered his books thanks to a friend, agronomist and winetaster, who recommended reading his first book—Kitchen mysteries that had originally been published in French in 1993.1 And I was caught. I was fascinated by the possibility to apply scientific methods to something that is commonly perceived as mere repetition, as empirical tradition and at best as ‘art’. I was fascinated by the realization that what happened in the pot, in the pan, in the oven or in a dish could be understood and the taste that was produced could be explained. In other words, the production of flavours, infinite flavours, could be controlled and therefore reproduced. The novelty of molecular gastronomy is that you end up no longer combining salmon, eggs, flour or broccoli but water, proteins, oil, salt, glucose, colorants, etc. I was less impressed by the culinary tricks (such as obtaining ice cream in a few minutes by merely adding liquid nitrogen to orange juice), the new cooking methods (such as spherification) and the potential developments of this scientific branch. In the end, I am not a professional cook. But, certainly, I can say that reading Kitchen mysteries changed the way I cook; it added awareness; I now pay much more attention to the various stages that together lead to a specific taste, to shared emotions, to memories. …

The impact of molecular gastronomy on customers' decision to eat at a restaurant

In addition to sustaining life, food and drink also contribute to a cultural aspect known as culinary culture. The cultural level and aesthetic awareness of a person, a family, a community, and a country can be inferred in part from their eating habits. Additionally, the emphasis on aesthetics in Vietnamese cuisine is growing. “Gastronomy” The culinary business has also benefited from the significant advances in science and technology. A culinary school founded in the 20th century that has used scientific theory to cooking techniques is undoubtedly worthy of attention when discussing the integration of science in modern cuisine. Molecular Cuisine The new door aids Chefs in reaching the peak of ability and ultimate inventiveness while also carefully examining the modifications and results of physical and chemical elements during the cooking process. Molecular cuisine can be defined as the use of contemporary technology to change the molecular structure of each component, giving each meal a unique flavor. Dry substances can be turned into a wonderful liquid mass and vice versa with the aid of molecular gastronomy. The confluence of the three sciences, physics, and food requires a complex processing procedure in order to produce delicate and elegant foods. This study demonstrates the variables affecting Vietnamese people's desire for molecular cuisine and willingness to pay for an experience.

НОВІТНЯ РЕСТОРАННА СПРАВА В ІНДУСТРІЇ ГОСТИННОСТІ

The aim of the article is to substantiate the introduction of the latest restaurant business for hospitality enterprises by analyzing the main directions of molecular technologies. Research methodology. The article is based on scientific works of foreign and domestic scientists in the field of hotel and restaurant business. The general scientific methods of analysis for processing, presentation and generalization of the received data are used in the work. Research results. The introduction of innovations in the market of hotel services indicates the need for the harmonious development of hospitality facilities, which in the long run will provide the possibility of sustainable income for the establishments of the hospitality industry. The latest restaurant technologies enable hotel enterprises not only to occupy leading positions in their market segments, but also to meet global service standards. Therefore, the question of understanding the needs and wishes of consumers in eating unique dishes, using modern technologies, which is of significant importance for hospitality enterprises due to the formation of their culinary brand, is relevant. The possibility of introducing the latest restaurant business in the hospitality industry to expand catering services and attract consumers of hotel services in the restaurant business of the hotel enterprise is analyzed. The main directions of molecular technologies to meet the needs of consumers in extravagant and extraordinary technologies that meet the requirements of all lovers of gourmet dishes, including gourmets. Given the peculiarity of molecular technologies, ensuring the proper structural and mechanical properties of ready meals is impossible without the use in their recipes of food additives of natural origin and raw materials with emulsifying and gelatinizing properties, which are able to regulate the consistency and texture in order to obtain the required effect. The use of food additives agar-agar, carrageenan, sodium alginate, calcium chloride, egg powder, glucose, lecithin, trimolin, xanthan not only perform the role of improvers, but also have an important physiological value for the human body and contribute to improving the nutritional value of dishes with their use. Practical significance. The introduction of the main directions of molecular gastronomy in the restaurant business of the hotel company will expand the range of unique specialties on the menu, and in particular provide them with health, ensure a high level of organization of the technological process, reduce production losses and increase potential consumers of restaurant services.

On the rise of shocking food

Some dishes are shocking because of what they contain, such as Korean dog stew to many Western diners, or horsemeat to the British. Others are shocking merely because of what they look like, or resemble: The growing popularity of animate dishes in parts of Asia, for example, or the much-publicized Michelin-starred Hong Kong chef Alvin Leung's ‘Sex on the beach’ dessert, fall into the latter category. There is a growing trend amongst contemporary chefs to develop dishes that their diners will most likely find ‘shocking’. Such a practice appears to represent something of a step change from the ‘search for deliciousness’ that lies behind molecular gastronomy or modernist cuisine. Here, we describe a dish (dessert) that was recently introduced onto the menu at Kitchen Theory, inspired by Barbara Smith’s (1969) edible performance art work entitled ‘Ritual Meal’. Consisting of nothing more than rhubarb and a beetroot juice reduction, the dish is shocking solely because of its visual appearance, both its form and the way in which it is served, cue a human organ that has been removed during surgery. Informal reports suggest that this dish constitutes an especially memorable multisensory component of the diner's experience at Kitchen Theory's Gastrophysics Chef's Table.

“MasterChemist”: A Novel Strategy for Reviewing Stoichiometry and Introducing Molecular Gastronomy to Chemistry Students

This article presents and discusses the results of an educational innovation that seeks to introduce the world of molecular gastronomy in chemistry lessons as a means to review stoichiometry and offer an alternative way to learn. In the literature to date, there is no evidence of haute cuisine having been employed to contextualize stoichiometry problem statements with its everyday applications. The proposed novel strategy, called “MasterChemist”, involved the participation of Spanish first-year university students taking the subject General Chemistry in the Bachelor’s Degree in Chemical Engineering. A Game-Based Learning (GBL) approach was used to solve the exercises and make the activity more appealing and interesting by adding fun to the learning process. The problems were contextualized in the use of siphons, isomalt sugar, and the spherification technique. Furthermore, dividing students into groups also boosted their cooperative skills. The students’ answers to a final survey revealed that the general opinion regarding the activity was highly positive. The undergraduates reviewed some stoichiometry concepts which we had previously observed that they had problems understanding. In addition, the attractive theme of haute cuisine made the activity dynamic and enjoyable both for students and for the teacher.

Organization Learning and Search Track: Innovating Under Constraints Within and Beyond Organizational Boundaries

This symposium offers insights on the role of constraints in creativity and innovation processes within and beyond organizational boundaries. The presenters will share theoretical and empirical investigations of how constraints, such as time pressure, access to resources, and societal challenges affect and shape innovation processes. The research presented in this symposium will involve data collected from various research contexts, such as open innovation to solve societal problems caused by the COVID-19 pandemic in Germany and to develop medical devices to address the ventilator shortage problem around the world, teams competing in an internal innovation competition, creative teams working in the Hollywood animation industry, and creating a new culinary paradigm in fine-dining. Collectively Tackling Societal Challenges: Transcending Boundaries through Open Social Innovation Presenter: Johanna Mair; Hertie School of Governance Presenter: Thomas Karl Gegenhuber; Johannes Kepler U. Linz Presenter: Laura Thäter; Hertie School of Governance Presenter: Rene Lührsen; Hertie School of Governance Breathing Fresh Air into a Broken System: Accelerating the Innovation Process for Ventilators Presenter: Hila Lifshitz-Assaf; New York U. Presenter: Steven Randazzo; - Presenter: Olivia Jung; Emory U. A Problem Half-Solved is a Problem Well-Stated: Team Problem Discovery & Innovation Project Success Presenter: Johnathan Cromwell; U. of San Francisco Presenter: Jean-François Harvey; HEC Montreal Creative Starvation: How Resource Endowments Shape the Financial Resources-Creativity Relationship Presenter: Pier Vittorio Mannucci; Bocconi U. Pressure cooker: The role of constraints in the creation of molecular cuisine breakthroughs Presenter: Ivanka Visnjic; ESADE Business School Presenter: Sebastian Raisch; GSEM - U. of Geneva Presenter: Marcel Planellas; ESADE

РАЗРАБОТКА БЛЮД МОЛЕКУЛЯРНОЙ КУХНИ С ПОВЫШЕННЫМ СОДЕРЖАНИЕМ БИОЛОГИЧЕСКИ АКТИВНЫХ ВЕЩЕСТВ

Molecular gastronomy is a scientific approach to nutrition, primarily from the point of view of the chemical composition, properties and transformations of the ingredient used in the preparation of dishes. This is a branch of food science that approaches cooking and enjoying food not only from the point of view of aesthetics and taste, but also on the scale of science. When studying and preparing dishes of molecular cuisine, it is necessary to pay attention not only to taste indicators, but also from the chemical composition, which should meet the needs of the human body. Often, so-called thickeners are used in the preparation of molecular gastronomy dishes. Agar-agar was used in our dish. It controls the moisture content of the finished dish, ensures its structure, stability and nutritional qualities. It is made from various raw materials, including microorganisms, marine and terrestrial plants. In this paper, topics such as: molecular gastronomy and its basics, the antioxidant component of molecular cuisine dishes and their polyphenolic composition will be analyzed; the recipe of molecular cuisine dishes Tomato spaghetti has been developed. The results of research and comparison of organoleptic indicators of dishes will also be presented.

Delivery of therapeutic carbon monoxide by gas-entrapping materials.

Carbon monoxide (CO) has long been considered a toxic gas but is now a recognized bioactive gasotransmitter with potent immunomodulatory effects. Although inhaled CO is currently under investigation for use in patients with lung disease, this mode of administration can present clinical challenges. The capacity to deliver CO directly and safely to the gastrointestinal (GI) tract could transform the management of diseases affecting the GI mucosa such as inflammatory bowel disease or radiation injury. To address this unmet need, inspired by molecular gastronomy techniques, we have developed a family of gas-entrapping materials (GEMs) for delivery of CO to the GI tract. We show highly tunable and potent delivery of CO, achieving clinically relevant CO concentrations in vivo in rodent and swine models. To support the potential range of applications of foam GEMs, we evaluated the system in three distinct disease models. We show that a GEM containing CO dose-dependently reduced acetaminophen-induced hepatocellular injury, dampened colitis-associated inflammation and oxidative tissue injury, and mitigated radiation-induced gut epithelial damage in rodents. Collectively, foam GEMs have potential paradigm-shifting implications for the safe therapeutic use of CO across a range of indications.

The Relationship between Molecular Gastronomy and Competitive Advantage of Egyptian Restaurants from the Point Of View of Chefs by Using the Five Forces Model

The Relationship between Molecular Gastronomy and Competitive Advantage of Egyptian Restaurants from the Point Of View of Chefs by Using the Five Forces Model

The Quest for an Ideal Culinary Hyperlocalism

The Quest for an Ideal Culinary Hyperlocalism

Nutritional content and preference analysis of red dragon fruit spaghetti

Culinology was a mixture between the disciplines of food science and the culinary arts. The development of knowledge, then the culinary field developed by utilizing science that used physics and chemistry. Molecular gastronomy was a field of study that studies chemical and physical reactions as well as the transformations that occur from food during the cooking process and sensory phenomena consumed. One of the applications of molecular gastronomic techniques was the manufacture of fruit spaghetti. Spaghetti is a food that looks like noodles, the ingredients that make spaghetti are wheat flour and eggs. Fruit spaghetti was the spaghetti of fruits, in this case it used red dragon fruit. The purpose of the study to find out: 1) The public interest in dragon fruit spaghetti fruit 2) The content of vitamin C and fiber fruit spaghetti. This type of research is an experiment. The data was analyzed used descriptive of percentages. The results showed: Fondness for fruit spaghetti in aspects of colour, taste, texture and aroma the highest percentage was on the criteria of very like and like in all four sample groups. The more dragon fruit used, the higher the vitamin C and coarse fiber.