A study led by Svenja Schmidt, Volker Hessel, and Ian Fisk at the University of Adelaide and the University of Nottingham has developed fortified beverage emulsions to help mitigate bone and muscle loss in astronauts caused by microgravity.
The team created stable microfluidic emulsions that combine water-soluble and oil-soluble components. Six drink recipes were developed, offering two sweetness levels and three flavors, including floral and citrus options. A single 11-fluid-ounce (330 ml) serving provides up to one-third of the recommended daily omega-3 fatty acid intake.
According to the researchers, omega-3 fatty acids may help protect against space radiation and increase bone formation rate.
The microfluidic system is considered suitable for producing emulsions both on Earth and in microgravity.
The authors acknowledged funding from the Ph.D. Program of the Nottingham-Adelaide Alliance, the Australian Research Council Centre of Excellence "Plants for Space," and the Biotechnology and Biological Sciences Research Council.