Research on the variations in the volatile compound and vitamin content in space foods after storage on the TG-1 spacecraft

Abstract

Maintaining the nutrients and flavor acceptability of space food is critical for long-term manned space flights. Five different space food items from one batch, including braised beef with potatoes, stewed duck with sauce, black tomato powder, tea seed oil and fish oil were launched on the TG-1 spacecraft, and then brought back to Earth by the SZ-9 and SZ-10 manned spaceships respectively. The same food items and materials as those sent into space were stored in an environmentally controlled chamber on Earth as controls. Variations in certain volatile compounds in both braised beef with potatoes and stewed duck with sauce were observed after space flight, but no notable differences were observed in the vitamin contents in black tomato powder, tea seed oil, or fish oil. More attention should be focused on volatile compounds variations, and measures should be taken to maintain food acceptability during storage in space.Investigación sobre las variaciones de los compuestos volátiles y el contenido vitamínico en alimentos espaciales tras su almacenamiento en la nave espacial TG-1 RESUMEN Cuando se realizan vuelos espaciales tripulados de larga duración, resulta crucial mantener los nutrientes y un sabor aceptable en los alimentos enviados al espacio. Para el presente estudio, se enviaron al espacio cinco alimentos espaciales distintos a bordo de la nave TG-1: carne de res estofada con papas, pato estofado con salsa, polvo de tomate negro, aceite de Camelia y aceite de pescado; los mismos regresaron a tierra en las naves espaciales tripuladas SZ-9 y SZ-10. A su vez, en una cámara de ambiente controlado en tierra se almacenaron como control los mismos alimentos y materiales enviados al espacio. Después del vuelo se constataron variaciones en ciertos compuestos volátiles presentes tanto en la carne de res estofada con papas como en el pato estofado con salsa, sin que se presentaran diferencias significativas en el contenido vitamínico del polvo de tomate negro, el aceite de Camelia o el aceite de pescado. A manera de conclusión, se recomienda prestar mayor atención a las variaciones de los compuestos volátiles e implementar medidas para mantener la aceptabilidad de los alimentos destinados a ser almacenados en el espacio.

Factors affecting flavor perception in space: Does the spacecraft environment influence food intake by astronauts?

“…One pertinent question arising was whether shelf life of foods was affected by space conditions and whether Earth‐based, shelf life studies could be used to provide relevant data. A comparison of nutrient degradation in samples carried on spaceflights and stored on Earth for the same duration showed no significant differences (Dong, Chen, & Lin, 2018; Zwart, Kloeris, Perchonok, Braby, & Smith, 2009), suggesting that Earth‐based studies are relevant and valid for these samples.…”