Providing optimal servings of fruits and vegetables for space travel using advanced processing technologies; seed grant#4

Authors: MEYDANI, SIMIN - Tufts University; MEYDANI, MOHSEN - Tufts University; SIZER, COLLETTE - Consultant; SIZER, CHARLES - Consultant; DERBY, JACK - Tufts University; Dzakovich, Michael; MATTHEWS, KARL - Rutgers University

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 4/21/2025
Publication Date: N/A
Citation: N/A

Interpretive Summary: Problem: Space travelers face unique nutritional challenges, especially in obtaining the health benefits of fresh fruits and vegetables (F&V). Fresh F&V are currently not consumed in space due to microbiological safety concerns. Fresh F&V play a critical role in protecting against radiation-induced oxidative damage, supporting gut health, and maintaining bone density. Furthermore, F&V contribute to psychological well-being—something lacking in highly processed space foods. The team developed FulLife, a shelf-stable, minimally processed smoothie made from a blend of 24 fruits and vegetables (VF-24). Nutritional benefits were validated in preclinical studies, finding reduced inflammation, atherosclerosis, and tumor incidence. These preclinical studies also preserved muscle mass, improved gut microbiome, and extended lifespan in mice. Sensory acceptance and nutritional density of Fullife make it suitable for space travel. We began optimization for space-readiness using different processing methods: Hot-Fill, Aseptic, and High Pressure Processing (HPP). Contribution to Solving the Problem: This project contributes directly to addressing astronauts’ F&V needs by providing a safe, palatable, and psychologically comforting food option for long missions; and by ensuring antioxidant-rich, high-fiber, bone-supportive nutrition in space. Fullife delivers a 2-year shelf-stable product suitable for storage on the ISS and beyond, while informing processing techniques that balance nutrient retention and microbiological safety.

Technical Abstract: Space travel presents distinct nutritional challenges, particularly the inability to safely consume fresh fruits and vegetables (F&V), which are critical for mitigating radiation-induced oxidative stress, preserving gastrointestinal and bone health, and supporting psychological well-being—functions not adequately addressed by heavily processed foods. In response, the team developed FulLife, a shelf-stable, minimally processed smoothie formulated from 24 fruits and vegetables (VF-24), with preclinical studies demonstrating its efficacy in reducing systemic inflammation, atherosclerosis, and tumor incidence, while preserving muscle mass, enhancing gut microbiota, and extending lifespan in murine models. Designed for sensory appeal and nutrient density, FulLife is undergoing space-adaptation optimization using Hot-Fill, Aseptic, and High Pressure Processing (HPP) methods to ensure maximal retention of antioxidants, fiber, and bone-supportive compounds such as vitamin K and low PRAL components. This work directly addresses the absence of microbiologically safe, nutritionally adequate, and psychologically supportive F&V options for spaceflight, producing a two-year shelf-stable solution suitable for the ISS and offering broader applications in military, aviation, and post-radiation treatment settings.