Incorporation of nanobubbles in spaceflight food production systems

Abstract

Fresh produce is an essential part of long-term, interspatial nutrition. However, resource constraints including launch mass, system power, and spacecraft cabin volume limit the amount of produce available for crew. Increasing the available oxygen to a plant’s root system stimulates overall growth but typical terrestrial approaches (i.e. sparging) are inappropriate for gas–liquid contacting in a microgravity environment. Terrestrial studies show the use of neutrally buoyant oxygen nanobubbles increases the plant nutritional and edible mass density for a given footprint. Thereby, addressing nutritional gaps in the current food system. This paper briefly evaluates the nutritional requirements for exploration astronauts and assesses the current approach for spaceflight produce provision. Then, presents the perspective opportunity to increase harvest index by implementing nanobubble technologies. Finally, a high-level review of nanobubble integration to enhance spaceflight food production systems and testing necessary to use nanobubbles in spaceflight systems is outlined.