High-dose processing and application to Korean space foods

Song, Beom‐Seok; Park, Jin Gyu; Park, Jae-Nam; Han, In-Jun; Choi, Jong‐il; Kim, Jae‐Hun; Byun, Myung‐Woo; Kang, Sang-Wook; Choi, Gi-Hyuk; Lee, Ju-Woon

doi:10.1016/j.radphyschem.2009.03.073

Cited by 20 publications

(4 citation statements)

References 10 publications

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“…[117] Cinnamon has been used in traditional foods and beverages in many Asian cultures, such as Chinese, Arab, Indonesian, Korean, Malaysian, and Turkish. [64,105,[119][120][121][122][123] In Egypt, a traditional beverage is prepared by adding 4 g of cinnamon bark powder into 200 mL of boiling water, followed by heating for 5 min below its boiling point. [64] In some countries in Europe, cinnamon-flavored foods are becoming more popular.…”

Section: Consumer Acceptancementioning

confidence: 99%

Cinnamon and its derivatives as potential ingredient in functional food—A review

Muhammad

Dewettinck

2017

International Journal of Food Properties

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Cinnamon has been reported to have significant benefits for human health, particularly as an anti-inflammatory, antitumor, anticancer, antidiabetic, and anti-hypertriglyceridemia agent, mainly due to its phytochemical constituents such as phenolic and volatile compounds. The phytochemicals in cinnamon can be extracted from different parts of plant by distillation and by solvent extraction. The use of cinnamon in food and its ability to prevent oxidation and inhibit microbial growth are covered in this review. Its bioaccessibility, safety, and consumer acceptance are comprehensively discussed. This review also clearly shows a route to the use of cinnamon as an ingredient in functional foods. ARTICLE HISTORY

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Section: Consumer Acceptancementioning

confidence: 99%

Cinnamon and its derivatives as potential ingredient in functional food—A review

Muhammad

Dewettinck

2017

International Journal of Food Properties

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“…It is estimated that a 3-year Mars mission with a crew of six would have a total energy expenditure of 12 megajoules per person per day, regardless of water requirements, and would carry 22 tons of water-containing food on the spacecraft [ 44 ]. Even if the water is completely recycled and the food is partially dehydrated, the transport costs are estimated to be very high (20,000 euros per kilogram) [ 40 , 45 ]. The ISS prioritizes processed food with minimal weight and high nutrient density due to the significant cost associated with transporting fresh food.…”

Section: Resultsmentioning

confidence: 99%

Long-Term Space Nutrition: A Scoping Review

Rising

Majji

et al. 2021

Nutrients

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This scoping review aimed to identify current evidence and gaps in the field of long-term space nutrition. Specifically, the review targeted critical nutritional needs during long-term manned missions in outer space in addition to the essential components of a sustainable space nutrition system for meeting these needs. The search phrase “space food and the survival of astronauts in long-term missions” was used to collect the initial 5432 articles from seven Chinese and seven English databases. From these articles, two independent reviewers screened titles and abstracts to identify 218 articles for full-text reviews based on three themes and 18 keyword combinations as eligibility criteria. The results suggest that it is possible to address short-term adverse environmental factors and nutritional deficiencies by adopting effective dietary measures, selecting the right types of foods and supplements, and engaging in specific sustainable food production and eating practices. However, to support self-sufficiency during long-term space exploration, the most optimal and sustainable space nutrition systems are likely to be supported primarily by fresh food production, natural unprocessed foods as diets, nutrient recycling of food scraps and cultivation systems, and the establishment of closed-loop biospheres or landscape-based space habitats as long-term life support systems.

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“…최근 방사선 조사기술을 이용하여 비빔밥을 우주식품으로 개발하는 쾌거를 이루어냈다. 이처럼 높은 에너지 수준을 갖는 방사선 조사를 활용하여 식품을 환자식, 비상식 및 특 수목적 식품으로 개발하는 연구가 활발하게 진행되고 있다 (7,8). 그러나 현대사회의 소비자들은 식품의 기능성과 더불 어 안전성을 중요시 하고 있다.…”

Section: 서 론unclassified

Toxicity Evaluation of 30 kGy Irradiated Dried Space Bibimbap for Three Months

Park¹,

Kim²,

Choi³

et al. 2011

Journal of the Korean Society of Food Science and Nutrition

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This study was conducted to evaluate the possible subacute toxicity of gamma-irradiated dried bibimbap. The dried bibimbap was irradiated at the dose of 30 kGy at room temperature. For the animal study, the male and female ICR mice (8 mice per group) had the diet with AIN39G as control and dried bibimbap 30 kGy irradiated and non-irradiated for three months. During the experimental period, the group with 30 kGy irradiated bibimbap did not show any changes in appearance, behavior, mortality, body weight, organ weight, and food consumption compared to the control. Also, all of the biochemical parameters were observed in the normal ranges. In histopathological examination including hematological and serum biochemical analyses, there were no significant differences among the control and 30 kGy irradiated dried bibimbap groups. These results indicate that irradiation of bibimbap up to 30 kGy did not cause any toxic effects and could be applied for the development of safe ready-to-cook food.

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High-dose processing and application to Korean space foods

Cited by 20 publications

References 10 publications

Cinnamon and its derivatives as potential ingredient in functional food—A review

Cinnamon and its derivatives as potential ingredient in functional food—A review

Long-Term Space Nutrition: A Scoping Review

Toxicity Evaluation of 30 kGy Irradiated Dried Space Bibimbap for Three Months

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