FRUITS AND AROMATIC PLANTS AS A SOURCE OF SUPPLEMENTS FOR FOOD CONSUMPTION IN SPACE

Nutrition in long-duration space missions requires the development of functional ingredients with high physicochemical stability and protective capacity against ionizing radiation and microgravity conditions. In this study, the microencapsulation of bioactive compounds from spearmint (Mentha spicata), turmeric (Curcuma longa), and lemon balm (Melissa officinalis) was evaluated, using powdered matrices of mango (Mangifera indica), soursop (Annona muricata), and banana (Musa paradisiaca) as a strategy for designing food systems adapted to space environments.  Plant extracts were obtained through assisted hydroalcoholic extraction, followed by concentration and standardization. Microencapsulation was carried out using spray drying and freeze-drying techniques, employing fruit matrices as natural encapsulating agents rich in structural carbohydrates and antioxidant compounds. Physicochemical properties (moisture, water activity, solubility), encapsulation efficiency (EE), particle size, and morphology were evaluated, as well as antioxidant capacity (DPPH) and total phenolic content. Additionally, the systems were subjected to simulated oxidative stress and radiation conditions to estimate their functional stability. Preliminary results showed encapsulation efficiencies between 70–85%, with moisture values <5% and water activity <0.30, suitable for long-term storage. Mango and banana matrices demonstrated greater protection of phenolic compounds, while turmeric exhibited higher stability under simulated radiation conditions. Antioxidant capacity remained above 80% after accelerated storage, indicating adequate functional preservation. The microencapsulated systems showed high solubility and reconstitution potential, key characteristics for their application in space foods; they could help mitigate solar radiation effects and muscle mass loss. It is concluded that the integration of bioactives from aromatic plants into tropical fruit matrices through microencapsulation constitutes a viable strategy for developing functional ingredients stable under extreme conditions. This approach contributes to food bioengineering for space missions and positions the biodiversity of the Colombian Caribbean as a strategic source in the aerospace bioeconomy.

Keywords: Microgravity, functional foods, bioengineering

Sonali, L., et al. (2025). Functional foods for astronauts: Enhancing health and performance in microgravity. Space Health.

Preferred format: Oral presentation