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. PRACTICAL APPLICATION 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.

中文翻译：

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NASA 低水分产品中的长期维生素稳定性：技术和三年维生素保留、感官和质地结果

多年的太空飞行将需要创新策略来保存食物中的维生素，以长期保持宇航员的健康和功能。此外，太空食品必须重量/体积小以符合货物限制，并且必须保持感官质量以确保食用。开发了低水分活度产品，添加了两倍于太空飞行需求的维生素 A、B1、B9、C 和 E，在 21°C 和 38°C 下储存三年和一年，并每年分析保留的维生素含量和感官质量。维生素被封装在碳水化合物或脂质涂层中，并在相对低脂和高脂的压缩棒和粉状饮料混合物配方中进行测试。在 21 °C 下对降解的敏感性遵循 B9 > A > B1 > C > E 的顺序；降解速率符合一级动力学。储存温度越高，维生素 A 和 C 越敏感。与粉末相比，压缩棒的维生素保留率略高。基质脂质水平对稳定性的影响是维生素依赖性的。在 21°C 下储存 3 年的产品的感官特性在 9 点享乐等级上大多保持在 6.0 以上，而在 38°C 下储存一年的产品的感官特征大多保持在 5.0 以上。压缩棒在储存期间显着变硬。在 21 °C 下三年后的所有维生素水平仍高于太空飞行要求，这表明所选强化方案和食品基质适合长期保存。实际应用 精心配制的维生素 A、B1、B9、C 和 E 在 21°C 下三年保持在 70% 至 95% 的水平，强化低水分活度产品。产品压缩和真空包装略微有助于进一步保存维生素。这些产品的感官品质在整个储存过程中得以保留。