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All sources NASA NTRS DOE OSTI

NASA NTRS2017

The Stability of Bioactive Compounds in Spaceflight Foods

The status and stability of bioactive compounds in the processed and shelf-stable spaceflight food system have not previously been investigated though the presence of such compounds in aged space foods could have health significance for crews on long duration exploration missions. Over forty foods - either existing International Space Station (ISS) food provisioning items, newly developed foods for spaceflight, or commercially-available ready-to-eat foods - that were predicted to have a relatively high concentrations of one or more bioactive compounds (lycopene, lutein, omega-3 fatty acids, phenolics, sterols, and/or flavonoids) were selected for the study. Food samples were sent overnight to the Food Composition Laboratory of the Linus Pauling Institute at Oregon State University (Corvallis, OR) for bioactive compound analysis. Three packages of each product were blended together for the analysis to reduce package-to-package variability. All ISS food items and commercial foods were analyzed initially and after 12 and 24 months of 21degC storage. Food development occurred in a staggered fashion, so data collection for the newly developed foods continues. Lastly, sensory evaluation and additional temperature storage data (4degC, 35degC) for select foods were collected to establish additional stability parameters. Efficacious concentrations of lycopene, lutein, and omega-3 fatty acids were measured in limited spaceflight foods; two grams of sterols a day may be difficult to achieve with the current space diet. Total polyphenol delivery appears stable and adequate, but individual phenolic compounds vary in stability and were not specifically evaluated in this study. The data suggests that some bioactive compounds, like lycopene and lutein, degrade and then plateau at some equilibrium concentration. The anthocyanin stability appears to be related to storage temperature and food matrix, and lutein stability in leafy vegetables may be impacted by storage temperature. Because of the limited number of foods with high concentrations of the bioactive compounds, additional menu variety, formulation optimization, and reduced temperature storage will be required to ensure delivery of several bioactive compounds in the space food system. Validation of stability to five years will enable provisioning of these functional foods within the space food system for a mission to Mars.

Cooper, M. R.↗

NASA NTRS2018

Climate Change Impacts on Agriculture: Challenges, Opportunities, and AgMIP Frameworks for Foresight

Agricultural systems are currently undergoing rapid shifts owing to socioeconomic development, technological change, population growth, economic opportunity, evolving demand for commodities, and the need for sustainability amid global environmental change. It is not sufficient to maintain current harvest levels; rather, there is a need to rapidly increase production in light of a population growing to nearly 10 billion by mid-century and to more than 11 billion by 2100 (FAO, 2016; UN, 2016; Popkin et al., 2012). Current and future agricultural systems are additionally burdened by human-caused climate change, the result of accumulating greenhouse gas and aerosol emissions, ecological destruction, and land use changes that have altered the chemical composition of Earth’s atmosphere and trapped energy in the Earth system (IPCC, 2013; Porter et al., 2014). This increased energy has already raised average surface temperatures by approximately 1 degree Centigrade (GISTEMP Team, 2017; Hansen et al., 2010), leading early on to the term “global warming,” but this phenomenon is now more accurately referred to as “climate change” because it also modifies atmospheric circulation, adjusts regional and seasonal precipitation patterns, and shifts the distribution and characteristics of extreme events (Bindoff et al., 2013; Collins et al., 2013). Food and health systems face increasing risk owing to progressive climate change now manifesting itself as more frequent, severe extreme weather events—heat waves, droughts, and floods (IPCC, 2013). Often without warning, weather-related shocks can have catastrophic and reverberating impacts on the increasingly exposed global food system—through production, processing, distribution, retail, disposal, and waste. Simultaneously, malnutrition and ill health are arising from lack of access to nutritious food, exacerbated in crises such as food price spikes or shortages. For some countries, particularly import-dependent low-income countries, weather shocks and price spikes can lead to social unrest, famine, and migration.

Ruane, Alex C.↗

NASA NTRS2017

Integrating Bioregenerative Foods into the Exploration Spaceflight Food System

Food, the nutrition it provides, and the eating experiences surrounding it, are central to performance, health, and psychosocial wellbeing on long duration spaceflight missions. Exploration missions will require a spaceflight food system that is safe, nutritious, and acceptable for up to five years, possibly without cold storage. Many of the processed and packaged spaceflight foods currently used on the International Space Station will not retain acceptable quality or required levels of key nutrients under these conditions. The addition of bioregenerative produce to exploration missions may become an important countermeasure to the nutritional gaps and a resource to support psychosocial health. Bioregenerative produce will be central to establishment of Earth-independence as exploration extends deeper into space. However, bioregenerative foods introduce food safety and scarcity risks that must be eliminated prior to crew reliance on these systems. The pathway to Earth independence will require small-scale integration and validation prior to large scale bioregenerative dependence. Near term exploration missions offer the opportunity to establish small scale supplemental salad crop and fruit systems and validate infrastructure reliability, nutritional potential, and the psychosocial benefits necessary to promote further bioregenerative integration.

Douglas, Grace L.↗

DOE OSTI2023

Pilot-Scale Continuous Plug-Flow Hydrothermal Liquefaction of Food Waste for Biocrude Production

Pilot-scale hydrothermal liquefaction (HTL) of biowaste is a critical step toward commercialization of the HTL technology. Despite many HTL studies conducted with wet biomass, including food waste, few were performed with a pilot-scale continuous plug-flow reactor (PFR), with the biocrude yield and quality analysis based on dewatering (ASTM D2892 Annex X1). This paper describes the development and performance evaluation of a mobile pilot-scale HTL continuous PFR, with a processing capacity of 60 L/h of wet feedstock and 6 L/h of biocrude production. The reactor system was designed for reaction conditions of up to 325 °C and 17.25 MPa. The reactor has a volume of 28.88 L with an additional counterflow heat exchanger volume of 18.07 L. Two types of food wastes, from a food processing plant and grocery store, were processed at 280 °C for 30 min, producing biocrude oil yields of 52.19 and 47.06 wt %, energy recoveries of 68.17 and 70.77%, and carbon recoveries of 66.91 and 64.78%, respectively. Furthermore, due to its high feedstock capacity and reaction volume, large amounts of biocrude oil and post-HTL wastewater (PHW) were obtained from this pilot-scale reactor to allow downstream research on upgrading biocrude oil for transportation fuel as well as PHW treatment and nutrient recovery.

09 BIOMASS FUELS↗

NASA NTRS2020

Chapter 5: Food Security

The current food system (production, transport, processing, packaging, storage, retail, consumption, loss and waste) feeds the great majority of world population and supports the livelihoods of over 1 billion people. Since 1961, food supply per capita has increased more than 30%, accompanied by greater use of nitrogen fertilisers (increase of about 800%) and water resources for irrigation (increase of more than 100%). However, an estimated 821 million people are currently undernourished, 151 million children under five are stunted, 613 million women and girls aged 15 to 49 suffer from iron deficiency, and 2 billion adults are overweight or obese. The food system is under pressure from non-climate stressors (e.g., population and income growth, demand for animal-sourced products), and from climate change. These climate and non-climate stresses are impacting the four pillars of food security (availability, access, utilisation, and stability).

Mbow, Cheikh↗

DOE OSTI2022

Bottom-up assessment of industrial heat pump applications in U.S. Food manufacturing

Decarbonization of the industrial process heat supply through electrification could contribute significantly to climate change mitigation efforts. In the U.S. industry, thermal processes accounted for more than two-thirds of the total final energy demand in 2021. Cross-cutting electrification technologies like industrial heat pumps are suitable for the process heat supply to several industrial unit operations in a sustainable way while also improving overall energy efficiency. This study employs a bottom-up approach to investigate the techno-enviro-economic potentials of deploying high-temperature and steam-generating heat pumps in the major U.S. food manufacturing sectors in different timeframes. The results show that the annual technical potential energy and CO 2 savings by electrifying process heat supply are 325 PJ (or approximately 20% of the total final energy demand in U.S. food manufacturing) and 31 MtCO 2 (equivalent to the annual CO 2 emissions from over 6 million cars in the U.S.) in 2050, respectively; however, these incur additional costs in each sector. Although there may be individual cost-effective opportunities for electrifying heat supply in specific industrial sites, the overall costs are estimated to be high in the food sectors due to the large disparity between electricity and natural gas prices and low heat source temperatures. To overcome the identified techno-economic barriers, comprehensive action plans for different stakeholders are needed. In conclusion, this study provides novel insights that should inform policymakers’ and executives’ decisions about the electrification of the current and future U.S. industrial heat supply in relevant industrial sectors.

29 ENERGY PLANNING, POLICY, AND ECONOMY↗

DOE OSTI2024

Multi-Task with Procter and Gamble (CRADA No. NFE-10-02672)

The purpose of this Cooperative Research and Development Agreement (CRADA) between UT-Battelle, LLC (the “Contractor) and Procter & Gamble Company (the “Participant”) is the development of a research partnership to create new tools, tests and analytical methods to improve the performance, safety and/or environmental quality of chemicals, advanced materials, food products and manufacturing processes. The Participant operates in three global business units: Beauty, Health and Well-Being and Household Care. Some of its worldwide products include Head and Shoulders®, Pantene®, Gillette® razors and personal care products, Crest®, Dawn®, Tide®, Bounty®, Duracell® batteries; and Iams® pet food among others. At its core, however, the Participant is a science driven company. It supports one of the most robust industrial research and development (R&D) programs in the world. The Participant uses this rich foundation of science to drive innovation across all of its product lines. But the innovation process is not confined in-house The Participant pursues an “open innovation” policy, seeking partnerships with scientists and researchers in universities and national laboratories where it can contribute its extensive knowledge assets and collaborate to advance scientific understanding. The research under this multi-task CRADA was directed under the following general task areas and, throughout the duration of this CRADA the work statement was modified to match the needs of the Parties and the direction of the research. (1) Software modeling, simulation and development; (2) Manufacturing Technologies; (3) Supply Chain Optimization, (4) Advanced Materials.

36 MATERIALS SCIENCE↗

NASA NTRS2024

Metal Extraction from Trash via Trash-to-Gas Processing for Use in 3D Printing

This work synergized state-of-the-art trash-to-gas (TtG) and in-space manufacturing (ISM) technologies to successfully extract metals from astronaut waste items for use in 3D printing. This was accomplished by isolating pure aluminum (Al 1235) from astronaut multilayer food packaging via TtG processing, cleaning the extracted aluminum, and preparing it for compatibility with the bound metal deposition (BMD) 3D printing process. A suite of material analyses was performed on the extracted aluminum product to fully characterize the key properties linked to effective additive manufacturing, including particle size distribution, oxygen content quantitation, and elemental composition. Metal extraction from Lunar and Martian regolith has become a significant area of interest for the in-situ resource utilization (ISRU) community to produce metallic equipment for various mission scenarios. However, the extraction of metals from astronaut waste streams has yet to be investigated. This project demonstrated an end-to-end waste metallic reuse process which may garner considerable metal production that would otherwise be disposed of.

Ray Pitts↗

NASA NTRS2003

Multispectral imaging system for contaminant detection

An automated inspection system for detecting digestive contaminants on food items as they are being processed for consumption includes a conveyor for transporting the food items, a light sealed enclosure which surrounds a portion of the conveyor, with a light source and a multispectral or hyperspectral digital imaging camera disposed within the enclosure. Operation of the conveyor, light source and camera are controlled by a central computer unit. Light reflected by the food items within the enclosure is detected in predetermined wavelength bands, and detected intensity values are analyzed to detect the presence of digestive contamination.

Poole, Gavin H.↗

NASA NTRS2011

Research and Technology Development to Advance Environmental Monitoring, Food Systems, and Habitat Design for Exploration Beyond Low Earth Orbit

Exploration missions will carry crews far beyond the relatively safe environs of cis-lunar space. Such trips will have little or no opportunity for resupply or rapid aborts and will be of a duration that far exceeds our experience to date. The challenges this imposes on the requirements of systems that monitor the life support and provide food and shelter for the crew are the focus of much research within the Human Research Program. Making all of these technologies robust and reliable enough for multi-year missions with little or no ability to run for home calls for a thorough understanding of the risks and impacts of failure. The way we currently monitor for microbial contamination of water, air, and surfaces, by sampling and growing cultures on nutrient media, must be reconsidered for exploration missions which have limited capacity for consumables. Likewise, the shelf life of food must be increased so that the nutrients required to keep the crewmembers healthy do not degrade over the life of the mission. Improved formulations, preservation, packaging, and storage technologies are all being investigated for ways slow this process or replace stowed food with key food items grown fresh in situ. Ensuring that the mass and volume of a spacecraft are used to maximum efficiency calls for infusing human factors into the design from its inception to increase efficiency, improve performance, and retain robustness toward operational realities. Integrating the human system with the spacecraft systems is the focus of many lines of investigation.

Sullivan, Thomas A.↗

NASA NTRSDate not supplied

Bionutrients: Microbial Production of on-Demand Nutrients on the International Space Station

Providing adequate nutrition to crew members is essential as deep-space missions cannot rely on consistent Earth-based resupply. The current NASA pre-packaged food system is designed for low-earth-orbit missions with a stated shelf-life of two years and notable vitamin degradation over time. One strategy to mitigate nutrient loss is to implement bioregenerative food sources to supplement the pre-packaged food system. The BioNutrients project is designed to provide targeted production of short shelf-life nutrients in a single-use production pack. BioNutrients-1 includes two strains of edible yeast that have been genetically engineered to produce carotenoids, β-carotene, and zeaxanthin. This five-year mission on the International Space Station (ISS), launched in 2019, tests the long-term storage and nutrient production of the microorganisms of interest. Additional microorganisms are also stored in stasis packs to determine the effects of long-duration storage on the ISS. These organisms may be useful for production of fermented foods, pharmaceuticals, or biomanufacturing processes. Improving on the BioNutrients-1 project, BioNutrients-2 has optimized the production pack hardware by reducing the overall mass and volume of the system. Furthermore, BioNutrients-2 has expanded the projects scope by investigating novel products and microbial food sources. BioNutrients-2 is a six-month mission, launched in 2022, which tests production of fresh foods such as yogurt and kefir. The BioNutrients missions seek to provide advances for in-space biomanufacturing by addressing safe and reliable production of high-value nutrients and on-demand foods for future exploration efforts.

BioNutrients↗

NASA NTRSDate not supplied

Bionutrients: Microbial Production of on-Demand Nutrients on the International Space Station

BioNutrients↗

NASA NTRS1973

Application of NASA-developed technology to the automatic control of municipal sewage treatment plants

A search was made of NASA developed technology and commercial technology for process control sensors and instrumentation which would be applicable to the operation of municipal sewage treatment plants. Several notable items were found from which process control concepts were formulated that incorporated these items into systems to automatically operate municipal sewage treatment plants. A preliminary design of the most promising concept was developed into a process control scheme for an activated sludge treatment plant. This design included process control mechanisms for maintaining constant food to sludge mass (F/M) ratio, and for such unit processes as primary sedimentation, sludge wastage, and underflow control from the final clarifier.

Hiser, L. L.↗

DOE OSTI2020

Microalgae Biomass Production for Utilization of CO2 and Mitigation of Greenhouse Gas Emissions

Microalgal cultivation processes for production of foods, feeds, fuels, fertilizers and other bioproducts and wastewater treatment are being considered for reducing CO2 and other greenhouse gas emissions. Major differences between microalgae and higher plant biomass cultivation are include their potential for much higher productivities, their higher content of major (N-P-K) and minor nutrients, and the challenge of harvesting such microscopic plants. Most critical, microalgal mass cultures, unlike higher plants, currently require fertilization with concentrated sources of CO2. As practically all of the C fixed into algal biomass will be re-emitted into the atmosphere in short order, algae processes do not sequester carbon. Their potential for CO2 emissions reductions must thus be based on comparisons with current technologies for the production of competing products, such as biofuels or animal feeds, or in wastewater treatment. Further, due to economic limitations to flue gas transport (3 to 12 % CO2), as well as highly variable diurnal and seasonal CO2 utilization and limited land and water availability near most CO2 sources, only a small fraction of waste CO2 emissions will be directly utilizeable for microalgae biomass production. However, for long-distance transport, flue gas CO2 capture by chemical processes would greatly increase the costs of flue gas utilization. More concentrated, sources of CO2 from refineries, fertilizer, chemical plants, and fermentations are available, but are also very limited relative to the quantities required for commodity production. Microalgae can also be cultivated on organic wastes, which provide both nutrients (N, P, K, etc.) and organic and inorganic carbon for algal growth, reducing greenhouse gas emissions compared to conventional treatment processes. To maximize the potential for algae biomass production and CO2 utilization, direct capture of CO2 from air will be required. This could be accomplished with the algal cultivation process itself in large open-raceway ponds, through chemical and biological enhancements of CO2 transfer into algal cutures. The relative productivities, economics, greenhouse gas balances, and resource potentials of these alternative CO2 sources for large-scale production of microalgae will be reviewed.

09 BIOMASS FUELS↗

DOE OSTI2022

Controlled-Environment Agriculture and the Geography of Food, Energy and Water Resilience in the United States

USDA guidelines call for an increase in fruit and vegetable consumption in U.S. households to promote healthier diets. Access to fresh fruits and vegetables are especially lacking in food deserts and food swamps (characterized by a prevalence of food that is highly processed and lacking in nutritional value). Adoption of the recommended healthy diet, which more than doubles the consumption of fruits and vegetables, would have a wide variety of health benefits and would reduce the land footprint of U.S diets. However, adopting a healthy diet would increase phosphate and nitrogen impacts associated with fertilizers and pesticides and would significantly increase freshwater consumption and energy use because of the resource intensity of field cultivation of fruits and vegetables. The majority of these crops are grown in just a few states, including California and Arizona, which are increasingly impacted by climate change. In addition, rural communities are rapidly becoming food deserts, while food produced in these areas is transported long distances to market. In recent years, highly intensified controlled environment (CE) agricultural systems, (i.e., vertical farming) have been developed to provide fresh food closer to consumers. Fruits and vegetables, many of which are amenable to CE culture, occupy a uniquely impactful segment of the food supply-chain, including their value in improving nutrition for vulnerable communities. The objective of this work is to elucidate the location dependency of the energy and water impacts of adoption of distributed CE farming for an important portion of the food system.

controlled environment agriculture↗

DOE OSTI2023

CRISPR-Cas9-mediated knockout of CYP79D1 and CYP79D2 in cassava attenuates toxic cyanogen production

Cassava (Manihot esculenta) is a starchy root crop that supports over a billion people in tropical and subtropical regions of the world. This staple, however, produces the neurotoxin cyanide and requires processing for safe consumption. Excessive consumption of insufficiently processed cassava, in combination with protein-poor diets, can have neurodegenerative impacts. This problem is further exacerbated by drought conditions which increase this toxin in the plant. To reduce cyanide levels in cassava, we used CRISPR-mediated mutagenesis to disrupt the cytochrome P450 genes CYP79D1 and CYP79D2 whose protein products catalyze the first step in cyanogenic glucoside biosynthesis. Knockout of both genes eliminated cyanide in leaves and storage roots of cassava accession 60444; the West African, farmer-preferred cultivar TME 419; and the improved variety TMS 91/02324. Although knockout of CYP79D2 alone resulted in significant reduction of cyanide, mutagenesis of CYP79D1 did not, indicating these paralogs have diverged in their function. The congruence of results across accessions indicates that our approach could readily be extended to other preferred or improved cultivars. This work demonstrates cassava genome editing for enhanced food safety and reduced processing burden, against the backdrop of a changing climate.

59 BASIC BIOLOGICAL SCIENCES↗

NASA NTRS1988

Industrial Processes Influenced by Gravity

In considering new directions for low gravity research with particular regard to broadening the number and types of industrial involvements, it is noted that transport phenomena play a vital role in diverse processes in the chemical, pharmaceutical, food, and biotech industries. Relatively little attention has been given to the role of gravity in such processes. Accordingly, numerous industrial processes and phenomena are identified which involve gravity and/or surface tension forces. Phase separations and mixing are examples that will be significantly different in low gravity conditions. A basis is presented for expanding the scope of the low gravity research program and the potential benefits of such research is indicated.

Ostrach, Simon↗

NASA NTRS2002

NASA food systems: past, present, and future

The development of space food has been evolving since the Soviet cosmonaut, German Titov, became the first human to eat in space in August 1961. John Glenn was the first American to consume food, applesauce, on the third manned Mercury mission in August 1962. Before these events, there was no knowledge that humans would be able to swallow and, hence, eat in weightlessness. Space food development began with highly engineered foods that met rigid requirements imposed by spacecraft design and short mission durations. Improvements in the habitability of the spacecraft have permitted improvements in the quality of space food. As the missions became longer, the need for better nutrition, more variety, and easily consumable foods also became more important. Currently, the International Space Station astronauts have a wide variety of foods. The goal is to provide acceptable foods that taste similar to foods we eat here on Earth. Extended planetary stays will require even more variety and more technologic advances. Plants will be grown to recycle the air and water and will provide food for the crew. These harvested crops will need to be processed into safe, healthy, and acceptable food ingredients that can then be prepared into menu items.

short duration↗