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

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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

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MERCURY GEMINI APOLLO

Food Systems: Skylab to early International Space Station

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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)

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Limited Food System Changes to Date

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• 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

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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

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Exploration Food System Challenge:Micronutrient Degradation

13Cooper et al. npj Microgravity. 2017.

Functional Foods and Bioactive Compounds

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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

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Anthocyanin Stability in Cherry Blueberry Cobbler Over One Year

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Exploration Food System Challenge:Bioactive Compound Degradation

Exploration Food System Challenge:Acceptability and Variety

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(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

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tabi

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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

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Exploration Food System:Integrative Solutions

1. Prepackaged Foods

2. Bioregenerative Foods

3. Automated Nutrition

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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

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Prepackaged Food Strategies: 5 Year Shelf Life

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-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

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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

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The Case for Bioregenerative Foods

Agri-Therapy

Psychological Appeal

Higher Nutrient Density

Fresher Food / Quality

Variety / Customization

Goal: Mission Self-Reliance

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The Limitations of Bioregenerative Foods

Risk of Food Scarcity

Microbiological Risk

High Crew Time Requirement

Infrastructure

Low Technology Readiness Level

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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

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Veg-03B Chinese Cabbage

Automated Processing / Personalized Nutrition Strategies:3D Food Printing

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• 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

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Exploration Food System Key Points

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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.

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