Upload
others
View
3
Download
0
Embed Size (px)
Citation preview
National Aeronautics and Space Administration
Space Food System Challenges and Integrative Solutions for Exploration Missions
Grace Douglas, Ph.D.Advanced Food Technology Lead ScientistNASA Johnson Space Center
Space Food System
Safe
Acceptable
Nutritious
Promote Crew Health and Performance
Low Resource Use
2
Space Food System Challenges• Closed System
• Multi-year shelf stability
• No cold storage
• No cooking
• Limit crumbs and free liquid
• Minimal food transfer
• Minimal crew time for food preparation
• No washing or reuse of containers
• Resource Restricted – e.g. 2.5 L water per person per day 3
Food Systems: Mercury to Apollo
4
MERCURY GEMINI APOLLO
Food Systems: Skylab to early International Space Station
5
SKYLAB SHUTTLE INTERNATIONAL SPACE STATION
International Space Station Food System Through 2008
• 130 food options, up to 6 month missions
• Resupply delays = preference menus did not coincide with correct crew
• Average body mass loss~5%. Results in significant bone and muscle loss, cardio deconditioning (Zwart et al. 2014)
6
Limited Food System Changes to Date
7
• A set of 8 containers will feed a crew of 3 for 7-9 days • Limited crew specific food, fresh food, condiments• No food refrigeration available on ISS• Shelf life of 1-3 years under room temperature storage
With adequate food intake and resistive exercise (Advanced Resistive Exercise Device - ARED), crewmembers can maintain
body mass and bone density (Smith et al, 2012)
• Switch from preference to standard menu in 2008• Increase in variety (from 130 to 200 items)• Reduction in sodium (from 4500 to 3000 mg)
8 Standard Categories1. Breakfast2. Rehydratable Meats3. Meat and Fish4. Side Dishes5. Vegetables and Soups6. Fruits and Nuts7. Desserts and Snacks8. Beverages
Human State on ISS
83/22/2019
Stress and potential for anxiety and depression
(Slack et al. 2009)
Immune cell function
(Crucian et al. 2008)
Altered cytokine production (Crucian et al. 2014, 2015), microbiome (Lorenzi, preliminary results, 2017), nutritional requirements (Smith, 2016)
Potential virulence of pathogenic
bacteria (Wilson et al. 2007)
Culturablemicrobialdiversity
(Taylor et al. 1977)
Gastro-intestinal Distress
(Archibald and Kelleher 2015)
Body mass, muscle
(Zwart et al. 2014)
Spaceflight Environmental Influences:Microgravity Sleep shiftTemperatureAir QualityLightNoiseExerciseAntibiotics/MedsPathogensFOOD
The food system is a daily environmental
influence that is greatly modifiable
Diet as a Countermeasure
Complex interaction Diet
Nutritional StatusMicrobiome
Immune systemEtc.
Exploration Food System Constraints
Mars Expedition Scenario:
• Up to 3 year mission; microgravity and reduced gravity
• Potentially no refrigerator or freezer for food storage
• No resupply; food may be prepositioned
• Food variety and quantity will be limited
• Limitations in any aspect of nutrition = Health and performance decrements
We need to develop a diet for a limited resourceenvironment that promotes crew health for 3 years
Age of Sail 1500-1800
No Precedent for Five Year Shelf Life
11
http://www.scottslastexpedition.org/expedition/journey-to-the-south-pole/https://en.wikipedia.org/wiki/Ferdinand_Magellan
Polar Exploration1800-1940 Modern US Military
https://www.defense.gov/Photos/Photo-Gallery/igphoto/2001323110/
The Constraints of Prepackaged Foods
Nutrient Degradation
Quality Limitations and Degradation
High Mass and Volume
No Customization
12
Exploration Food System Challenge:Micronutrient Degradation
13Cooper et al. npj Microgravity. 2017.
Functional Foods and Bioactive Compounds
1414
Potential health benefits: Improved nutritional status/bone health Reduced inflammation and oxidative damage Improved immunity Improved microbiota diversity Microbial production of beneficial metabolites Enhanced performance and morale Radiation protection Improved cardiovascular health
Functional Foods providehealth benefits beyond basic nutrition
when consumed at effective levels as part of a varied diet
(Hasler 2002)
Include compounds such as: Flavonoids Lycopene Lutein Sterols Omega-3 fatty acids
0
0.2
0.4
0.6
0.8
1
1.2
1.4
1.6
1.8
2
(mg/
100g
as g
allic
acid
)
Anthocyanin Stability in Cherry Blueberry Cobbler Over One Year
15
Exploration Food System Challenge:Bioactive Compound Degradation
Exploration Food System Challenge:Acceptability and Variety
16
(Catauro. Journal of Food Science. 2011)
• Food becomes more important with increasing mission duration (Stuster 1996)
• Food quality relates to health and performance
• Food variety is limited in a closed system, and quality decreases with time
# of
Acc
epta
ble
Ther
mos
tabi
lized
Item
s
Exploration Food System Challenge:Resource Use
• Upcoming Orion missions require a 10% reduction in food mass
• Total food mass for a Mars scenario is constraining even without cold storage: 4 crewmembers/1095 days 10,468 kg of food with packaging
• Mass reduction strategies must consider long term acceptability and nutrition
17
Exploration Food System:Integrative Solutions
1. Prepackaged Foods
2. Bioregenerative Foods
3. Automated Nutrition
19
The Case for Prepackaged Food
Food Safety Confirmed Prior to Launch
Minimal Infrastructure
Minimal Crew Time
No Risk of Food Scarcity
Demonstrated ability to support human health and performance for 6-
12 months
Goal: Exploration Food System that Promotes Crew Health And Performance
19
Prepackaged Food Strategies: 5 Year Shelf Life
20
-80°C21°C
Processing PackagingFormulation Environment
Microwave Assisted Thermal
Sterilization (MATS)
LyophilizationImprovement
Improve barrier
Reduce Mass
Improve Method
Improve Processing Compatibility
Fortification
Ingredients and Matrix
Functional Foods
Variety
Temperature
Atmosphere
Radiation
Focus on nutritional stability, acceptability, health promotion
Prepackaged Food Strategies: Functional Foods
21
Functional FoodsRoasted Butternut Squash (FD)Sweet and Savory Kale (FD)Indian Fish Curry (T)Turkish Fish Stew (T)Roasted Brussels Sprouts (FD)Couscous with Nuts (FD)Curry Pumpkin Soup (T)Mango Salad (FD)Salmon Croquettes (FD)Pickled Beets (T)Braised Red Cabbage (FD)Watermelon Fruit Salad (FD)Vegetable Root Patty (FD)Honey Ginger Fish (T)Vegetable Casserole (T)Crab Bisque (FD)Spicy Greens (FD)Baja Fish Taco (FD)
T: Thermostabilized, FD: Freeze-dried
Phenolics and flavonoidsOmega-3 fatty acids
LycopeneVitamin KVitamin CPotassium
CalciumLutein
Beta-caroteneMany other nutrients
Prepackaged Food Strategies: Resource Reduction
• Orion requires 10% mass reduction
• Immediate Strategy: Meal Replacement
• Other Potential Strategies:-Improve packaging design-Increase fat content-Reduce water content
• Mass Reduction Strategies must consider long term acceptability and variety
22
The Case for Bioregenerative Foods
Agri-Therapy
Psychological Appeal
Higher Nutrient Density
Fresher Food / Quality
Variety / Customization
Goal: Mission Self-Reliance
23
24
25
The Limitations of Bioregenerative Foods
Risk of Food Scarcity
Microbiological Risk
High Crew Time Requirement
Infrastructure
Low Technology Readiness Level
26
Bioregenerative Food Strategies: Integrate Salad Crops
• First missions only pick and eat; supplement prepackaged food
• Validate technology and reliability of crop growth procedures
• Increase dependence on crops with technology maturation
27
Veg-03B Chinese Cabbage
Automated Processing / Personalized Nutrition Strategies:3D Food Printing
28
• Prototype demonstrated:• Customizable product• Varied ingredient
consistency
• Future Goals:• Precise nutrient
addition• Personalized nutrition• Autonomous system
Phase I Small Business Innovative Research prototype:Systems and Materials Research Corporation (SMRC)
Nutrition, Acceptability, and Variety Validation
• Shelf Life• Nutritional Degradation• Sensory Degradation• Analytical Changes
• Analog Evaluation• Variety Impacts• Psychosocial Impacts• Physiological Impacts
29
Exploration Food System Key Points
30
Advances in prepackaged, bioregenerative, and automated food processing will all likely be part of an exploration food system.
Food system safety, nutrition, acceptability, and variety must meet crew health and performance needs within mission available resources.
31
32