Food Engineering and Analysis Team, Combat Feeding Directorate, US Army Natick Soldier Research, Development and Engineering Center, Natick, MA, 01760-5018, U.S.A.
Food Protection and Innovative Packaging Team, Combat Feeding Directorate, US Army Natick Soldier Research, Development and Engineering Center, Natick, MA, 01760-5018, U.S.A.
J Food Sci. 2018 Aug;83(8):2183-2190. doi: 10.1111/1750-3841.14218. Epub 2018 Jul 30.
Multiyear spaceflight will require innovative strategies to preserve vitamins in foods, in order to retain astronaut health and functionality long-term. Furthermore, space foods must be low weight/volume to comply with cargo restrictions, and must retain sensory quality to ensure consumption. Low water activity products were developed, fortified with vitamins A, B1, B9, C, and E at twice their spaceflight requirements, stored for three years at 21 °C and one year at 38 °C, and analyzed annually for retained vitamin content and organoleptic quality. The vitamins were encapsulated in carbohydrate or lipid coatings and tested in relatively low and high fat versions of compressed bars and powdered drink mix formulations. Susceptibility to degradation at 21 °C followed the sequence B9 > A > B1 > C > E; degradation rates were fitted to first-order kinetics. Vitamins A and C were more sensitive at the higher storage temperature. Vitamin retention was slightly higher in compressed bars verses powders. Effects of matrix lipid level on stability were vitamin dependent. Sensory characteristics for products stored three years at 21 °C remained mostly above 6.0 on a 9-point hedonic scale, whereas those stored for one year at 38 °C remained mostly above 5.0. Compressed bars firmed significantly during storage. All vitamin levels after three years at 21 °C remained above the space flight requirements, demonstrating the suitability of the selected fortification schemes and food matrices for long-term preservation.
Vitamins A, B1, B9, C, and E were retained at 70% to 95% levels for three years at 21 °C in carefully formulated, fortified low water activity products. Product compression and vacuum packaging slightly helped to further preserve vitamins. The sensory quality of these products was retained throughout storage.
多年的太空飞行将需要创新策略来保护食物中的维生素，以长期保持宇航员的健康和功能。此外，太空食品必须重量/体积低，以符合货物限制，并必须保持感官质量以确保食用。开发了低水活度产品，用两倍于太空飞行要求的维生素 A、B1、B9、C 和 E 强化，在 21°C 下储存三年，在 38°C 下储存一年，并每年分析一次保留的维生素含量和感官质量。这些维生素被包裹在碳水化合物或脂质涂层中，并在相对低脂肪和高脂肪版本的压缩棒和粉末饮料混合物配方中进行测试。在 21°C 下的降解敏感性遵循 B9 > A > B1 > C > E 的顺序；降解率符合一级动力学。在较高的储存温度下，维生素 A 和 C 更为敏感。在压缩棒中维生素保留率略高于粉末。基质脂质水平对稳定性的影响取决于维生素。在 21°C 下储存三年的产品的感官特性大多在 9 分喜好量表上保持在 6.0 以上，而在 38°C 下储存一年的产品大多保持在 5.0 以上。在储存过程中，压缩棒明显变硬。在 21°C 下储存三年后，所有维生素水平均保持在太空飞行要求之上，表明所选强化方案和食品基质适合长期保存。
在精心配方、强化的低水活度产品中，维生素 A、B1、B9、C 和 E 在 21°C 下储存三年，保留率在 70%至 95%之间。产品压缩和真空包装稍微有助于进一步保存维生素。这些产品的感官质量在整个储存过程中都得到了保持。
