Dive Brief:
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A NASA-funded study performed by the North Carolina State University Plants for Human Health Institute (PHHI) found that plant polyphenols and proteins used in astronaut food created "light-weight, high-protein bars with an extended shelf life that did not lose palatability, texture or health benefits on Earth," according to a press release.
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PHHI director Mary Ann Lila discovered that mixing proteins and plant polyphenols, or dietary antioxidants, created a foam structure that keeps the bars from hardening, as products rich in active proteins often do. The plant polyphenols and protein complexes become bioactive again after ingestion.
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"The technology is adaptable to many fruits and vegetables, providing a variety of flavors, nutritional benefits and applications in foods, beverages and nutraceuticals," according to the press release.
Dive Insight:
Most of the raw ingredients that make up astronaut food can be found in a supermarket — including items that come from fruit orchards, vegetable and dairy farms and cattle feed lots. The difference between how those foods are presented to earth-bound consumers and those in outer space is in the preparation.
Extensive NASA research has resulted in a wide-ranging menu of fresh, frozen, refrigerated and shelf-stable foods, as well as bite-size items such as cookies and crackers for orbital missions. It's even possible now for some foods — including red romaine lettuce — to be grown in the International Space Station, and improved on-board systems are able to store and prepare meals to earth-like standards.
The agency's developments in preparing, storing and preparation of food amidst the rigors of space have had immense impacts on earth-oriented food processing, packaging and final preparation of food in commercial as well as domestic environments.