NASA Technical Reports Server (NTRS) 20150001645: Functional Foods Baseline and Requirements Analysis

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by  NASA Technical Reports Server (NTRS)

National Aeronautics and Space Administration
Functional Foods Baseline and Requirements Analysis
M.R. Cooper1, L.D. Bermudez-Aguirre1 and G. Douglas2
1Lockheed Martin Mission Services, 1300 Hercules MC:CO9, Houston, TX 77058
2NASA Johnson Space Center, Houston, TX 77058
OBJECTIVES Table 1. Selected spaceflight foods Flavonoids
Current spaceflight foods were evaluated to determine if their nutrient for bioactive compound stability study The initial results showed that the flavonoid quantities are contributed as follows:
profile supports positioning as a functional food and if the stability of the Flavonoids Phenolics Carotenoids Omega‐3  Sterols Strawberries > Granola with Blueberries >> Cherry Blueberry Cobbler >
bioactive compound within the food matrix over an extended shelf-life Fatty Acids Sweet and Savory Kale
correlated with the expected storage duration during the mission. Strawberries X X
Specifically, the research aims were: Cherry Blueberry Cobbler X X
Granola w Blueberries X X X X Carotenoids
Aim A. To determine the amount of each nutrient in representative BWrioldw Rn iRceic Sealad X X XX
spaceflight foods immediately after processing and at predetermined Macadamia Nuts X X 14
storage time to establish the current nutritional state. Creamed Spinach X X
Vegetarian Chili X X 12
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2Not current ISS provisioning item but prototype consistent with spaceflight food parameters
2
KEY CONCEPTS
0
Functional foods, according to the American Dietetic Association, RESULTS Kale Creamed Spinach Vegetarian Chili Cheese Tortellini
include whole foods and fortified, enriched, or enhanced foods that have Initial 6 months @ 4C 6 months @ 21C 3 months @ 35C 6 months @ 35C
a potentially beneficial effect on health when consumed as part of a Antioxidant Capability Figure 3. Total Carotenoids content for spaceflight foods after processing and
varied diet on a regular basis, at effective levels. during shelf-life (3 and 6 months)
The twelve foods of the study varied significantly in their FRAP antioxidant
American Dietetic Association (ADA). (2009). Position of the measurements at the initial time point with Strawberries having twice the
American Dietetic Association: Functional Foods. Journal of the antioxidant value of the next highest food. The comparison benchmark, Sterols
American Dietetic Association, 109(4), 735-46. cultivated strawberries FRAP value, is taken from Carlsenand others The sterols content of spaceflight food do not approach the required levels of cardiovascular
(2010).
benefit but initial concentrations are within the range of published values of sterol content in
The unavailability of fresh foods, fruits, and vegetables in the spaceflight food (Almond 138.4 mg –Spinach 10.2 mg/100 g)
food system makes it critical to understand the stability and capability to
deliver bioactive compounds (carotenoids, flavonoids, phenolic acids 4000 Table 2. Sterol content on spaceflight food during storage at different temperature
and tannins) in a shelf stable food system over time.
3500 Spaceflight foods Initial 3 months 6 months 6 months 6 months
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500 followed by the Oatmegabar. High concentrations of ALA omega-3 were found in some
METHODS spaceflight foods, but conversion of ALA to EPA and DHA is very low. There was degradation of
0 EPA and DHA during storage as shown in Figures 4 and 5.
FOOD SYSTEM ANALYSES
250 250
A prospective list of spaceflight foods, thermo-stabilized and freeze-dried,
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• Carotenoids (HPLC) Figure 4. ALA (-Linolenicfatty acid) in Figure 5. EPA (Eicosapentaenoic) and DHA
• Sterols (HPLC) spaceflight foods after processing and (Docosahexaenoic) fatty acids in
• Phenolic, anthocyaninsand antioxidants (Spectrophotometric, HPLC) 500 during shelf-life spaceflight foods after processing and
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repeat analysis. After 6 months of storage, samples were pulled from all after one and two years of shelf-life
three chambers and submitted for repeat analysis. 100 • Fish products on the space menu are very limited, therefore omega-3 concentrations are limited.
• The use of foods for health benefit in space could be a challenge with the current menu.
The stability assessment of the bioactive compounds will proceed over the 0 Sweet and Wild Rice Vegetarian Creamed Cherry Granola withStrawberries Oatmega • The identification of foods with high bioactive compound concentrations highlighted the fact that
course of two years. At the one-year storage time point, the food will be savory kale Salad chilli Spinach BCluoebbbelerrry Blueberries C(Dhaorcko Mlatinet) the ISS provisioning menu likely does not have a variety of foods with these compounds. 
pulled from the 4°C, 21°C and 35°C chamber and undergo repeat Initial 6 months @ 4C 6 months @ 21C 3 months @ 35C 6 months @ 35C
analysis. Food stored at 4°C and 21°C will be analyzed again at the two- Figure 2. Total Phenolicsvalues for spaceflight foods after processing and References:
year time point. during shelf-life (3 and 6 months) • Carlsen, M. H., Halvorsen, B. L., Holte, K., Bohn, S. K., Dragland, S., Sampson, L., & Blomhoff, R. (2010). The total antioxidant content of more than
3100 foods, beverages, spices, herbs and supplements used worldwide. Nutrition Journal, 9(3), 1-11.
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