Food science research could help astronauts eat well on future Mars missions

If space is the ultimate frontier, it is meals that can get us there in fine condition, and UBC researchers are ensuring that our meals might be as much as the duty.

Dr. John Frostad, an assistant professor in chemical and biological engineering who research the science of meals, leads a workforce that’s creating new methods of encapsulating omega-3 fatty acids in order that they’ll go the space.

Omega-3 is important to psychological sharpness. Even a few days with out omega-3 in our diets might boring our brains and have us feeling lower than our greatest. Nonetheless, our our bodies can not produce it naturally so we should discover it within the meals we eat, akin to fish, flaxseed, or usually by taking dietary supplements.

“For astronauts and others on space missions, the tough half is making certain that omega-3 stays contemporary and viable in no matter type—capsules or liquid—it’s saved in,” explains Dr. Frostad.

“The shelf lifetime of most omega-3 capsules is round two years, however space missions can go for longer than that they usually should be self-sufficient. You possibly can’t do a grocery run each couple of months. Research additionally present that expired omega-3 dietary supplements can have carcinogenic properties, so the stockpiles that you simply do have ought to keep at their best possible.”

Starches and nanocellulose crystals present early promise

There are presently no surefire methods of preserving omega-3s for longer than two years however the Frostad workforce thinks they’ve some fairly good contenders.

A present method they’re testing, in live performance with elements producer Ingredion, is to encapsulate the omega-3s in quinoa powder.

“Doubtlessly, we might embed the important fatty acids in quinoa starch to create one thing you may mix right into a smoothie,” notes Cody Rector, a graduate scholar within the Frostad lab who’s presently pursuing his grasp of science diploma in food science.

One other contender is cellulose nanocrystals (CNCs)—very tiny crystals derived from wooden fibers with uncommon properties that make them able to stabilizing mixtures of oil and water.

“CNCs might one day be used as a naturally sourced additive in emulsions that comprise omega-3’s or different important fatty acids,” says Dr. Roxanne Fournier, a postdoctoral researcher in meals science who research the consequences of spaceflight on organic techniques and methods of enhancing meals and vitamin for crewed spaceflight.

Creamy coffees in space

If the workforce succeeds, their work might affect how fat are packaged into meals for space missions.

Dr. Fournier explains, “Meals that astronauts carry into deep space usually have to be rehydrated, and the ensuing texture will be watery or mushy and never very good.”

As soon as meals producers can successfully bundle fats utilizing the strategies the Frostad workforce is growing, then fat will be added simply to meals to make creamy-tasting coffees and smoothies, for instance.

“Meals fatigue will be a problem for astronauts consuming uniform textures day in, day out,” says Dr. Frostad. “Correctly encapsulating omega-3s won’t solely stop malnutrition, it could actually additionally make future space diets extra tolerable and, properly, nicer to eat.”

Though NASA’s touted crewed Mars mission is the unique impetus for the analysis, Dr. Frostad and workforce additionally sees potential functions proper right here on Earth.

“Elevated shelf life has clear benefits for shoppers who can safely retailer meals longer in addition to grocery stores that may inventory merchandise longer,” says Dr. Frostad. “The present battle in Ukraine has actually shaken provide chains for a lot of gadgets, so merchandise with longer shelf lives might assist reduce the unfavourable impacts of such occasions sooner or later.”