Can brownie mix go bad?
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Tayse has extensive experience in Food Science, especially through studying the chemical composition and stability of foods, as well as their bioactive properties. She writes and reviews content on these topics.
Dr Tayse da Silveira´s Highlights:
- Lecturer at the State University of São Paulo (Unesp), Brazil, for Food Engineering students
- Post-doctorate in Food Science, with a one-year training period at Cirad – France.
- PhD in Food Science, with a one-year scholarship at the University of Reading/United Kingdom.
- Bachelor of Food Engineering at the Federal University of Pará, Brazil.
“Food Science is exciting because it touches our lives in such personal and intimate ways. Understanding food systems and gaining knowledge of how to manipulate them, helps society evolve as a whole” – Dr Tayse da Silveira.
Professional experience:
In her doctorate at the University of Campinas, Dr Tayse studied the effect of emergent preservation techniques, such as high-pressure processing, on the chemical and microbial properties of foods.
After completing her doctorate, Tayse da Silveira worked as a postdoctoral fellow in the Pharmaceutical Science Department at the University of São Paulo (USP), with a one-year training at CIRAD, Montpellier, France.
During this period, Dr Tayse worked on the development and evaluation of innovative antioxidant molecules for the preservation of fatty food products.
Dr Tayse also taught in public and private universities in Brazil for Nutrition, Food Engineering, and Enology students, always on food science and food technology-related subjects, including microbiology, milk technology, and wine-making technology.
She has also been involved in a number of studies evaluating the chemical composition and bioactive properties of food products, with emphasis on the development of analytical techniques to achieve that.
Currently, Dr Tayse works at the Centro de Investigação de Montanha (MRC), Portugal. She continues to work on the study of the chemical composition of foods, with a focus on identifying and isolating molecules with potential for application as food ingredients.
In her research, she targets molecules able to provide health and nutritional improvement, and antioxidant and antimicrobial properties (natural food additives).
She regularly publishes in high-impact, specialized scientific journals in her field, and feels encouraged to expand her knowledge domain by doing new scientific partnerships.
Education
- 2017 – PhD in Food Science at the University of Campinas Brazil, with a one-year training period at the University of Reading/United Kingdom.
- 2013 – Master’s Degree in Food Science at the University of Campinas, Brazil.
- 2011 – Bachelor of Food Engineering at the Federal University of Pará, Brazil.
Relevant Published work
- Roschel GG, da Silveira TFF, Cajaíba LM, Ferrari RA, Castro IA. Combination of natural strategies to improve the oxidative stability of echium seed oil. Journal of Food Science. 2021;86(2):411-9.
- de Moraes MR, da Silveira TFF, Coutinho JP, Souza DS, Duarte MCT, Duarte RT, et al. Bioactivity of atemoya fruits and by-products. Food Bioscience. 2021;41:101036.
- Ferreira da Silveira TF, Laguerre M, Bourlieu-Lacanal C, Lecomte J, Durand E, Figueroa-Espinoza MC, et al. Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions. LWT. 2021;141:110892.
- da Silveira TFF, Cajaíba LM, Valentin L, Baréa B, Villeneuve P, Castro IA. Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions. Food Chemistry. 2020;309:125586.
- Roschel GG, da Silveira TFF, Cajaiba LM, Castro IA. Combination of Hydrophilic or Lipophilic Natural Compounds to Improve the Oxidative Stability of Flaxseed Oil. European Journal of Lipid Science and Technology. 2019;121(5):1800459.
- da Silveira TFF, Cristianini M, Kuhnle GG, Ribeiro AB, Filho JT, Godoy HT. Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization. Innovative Food Science & Emerging Technologies. 2019;55:88-96.
- da Silveira TFF, de Souza TCL, Carvalho AV, Ribeiro AB, Kuhnle GGC, Godoy HT. White açaí juice (Euterpe oleracea): Phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds. Journal of Functional Foods. 2017;36:215-23.
You can view some of Dr Tayse´s work below and links to her professional profile:
ResearchGate: https://www.researchgate.net/profile/Tayse-Ferreira?ev=hdr_xprf
Scopus: https://www.scopus.com/authid/detail.uri?authorId=55901968900
Google Scholar: https://scholar.google.com/citations?user=l4zi0d8AAAAJ&hl=pt-PT
Linkedin: https://www.linkedin.com/in/tayse-ferreira-a2311947/
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief study, we will answer the question “Can brownie mix go bad?” We will also go into the shelf life and storage practices while handling it.
Can brownie mix go bad?
Yes, brownie mixes do go bad because the elements in the mixture may lose quality over time. For instance, leaving agents and baking soda can lose effectiveness, and fat can break down resulting in rancidity.
Furthermore, brownie mixes can go bad if stored improperly. This product is shelf-stable due to its low moisture values (9% or below) [1].
However, they are also highly hygroscopy, implying that brownie mix can easily absorb moisture from the surroundings if stored improperly [1].
A moisture increase will favor clustering and microbial growth, as shown by Abdullah and others [2], who determined that moisture contents higher than 10% promote mold development in wheat flour.
What is the shelf life of brownie mix?
Unopened, the shelf life of brownie mix is 6 to 12 months. After opening, the brownie mix should be consumed within a few days and should be kept tightly closed in a cool, dry place. Always stick to the best-before date described on labels.
How to tell if the brownie mix has gone bad?
The signs that your brownie mix has gone bad include clumps, the appearance of off-flavors or off-odors, mold growth, and insect infestation.
Furthermore, if the leaving agent or baking soda is no longer effective, you will notice your dough will not grow properly.
Clustering indicates the occurrence of moisture pickup, given that brownie mixes are highly hygroscopic [1]. Mold growth could also be a sign of moisture increase.
Molds are perceived as bluish-green spots on the powder, sometimes with a cotton-like appearance. Moldy products are preferentially discarded because certain species of mold can produce toxic compounds.
Given that brownie mix is high in sugar, it can also be the target of insect infestation.
Off-odors and off-flavors could be the result of undesired chemical reactions, such as fat oxidation, as chocolate is rich in fat.
How to store brownie mix?
Maintain your unopened brownie mix in a cool, dry, dark place, for instance, in a pantry or kitchen cabinet. Keep in mind that moisture absorption can ruin your mixture.
If you have leftovers, to keep the mixture safe, remember to seal it while not in use. Place the mixture in a freezer bag or airtight container if the packaging cannot be sealed easily.
If you do not want to use it right away, you may store the combination in the freezer, where it should survive for a bit longer. Usually, frozen foods last for 3 to 4 months.
To freeze, put the brownie mix in the bag or container and flatten the mixture to ensure that it freezes evenly.
Keep the container lid or bag tightly covered at all times to ensure that the brownie mix is completely protected from freezer moisture.
To thaw it, just transfer the frozen bag or container from the freezer to the refrigerator and leave it overnight or until completely defrosted.
Can you use a brownie mix that has expired?
You can use an expired brownie mix as long as you are sure that it has been stored properly over its shelf life, and that you do not detect any sign of spoilage or damaged package, which could indicate insect infestation.
Brownie mixes are low moisture and low water activity products [1]. Therefore, harmful microorganisms will rarely grow if the mix is stored properly during its shelf life.
They are usually given a best-before date, which means that after the printed date, the quality may start to drop quickly, but it is still safe to consume [3].
For instance, it is possible that past the best-before date, the baking soda and leavening agents do not work properly, resulting that your brownie will not grow as expected.
Fat from chocolate can also degrade, giving a rancid flavor and aroma.
Conclusion
In this brief study, we answered the question, “Can brownie mix go bad?” We also explained the shelf life and storage practices to be done while handling it
Citations
1. Leiras MC, Iglesias HA. Water vapour sorption isotherms of two cake mixes and their components. International Journal of Food Science & Technology. 1991;26(1):91-7.
2. Abdullah N, Nawawi A, Othman I. Fungal spoilage of starch-based foods in relation to its water activity (aw). Journal of Stored Products Research. 2000;36(1):47-54.
