Can you eat guacamole after the expiration date?
By
Dr Anny Manrich (PhD)
Author 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 article, we will address the query, “Can you eat guacamole after the expiration date?”. We will also discuss the nutritional content of guacamole, different recipes in which guacamole is used, the advantages and disadvantages of eating guacamole.
Can you eat guacamole after the expiration date?
Yes, you can eat guacamole after the expiration date. According to the USDA, guacamole has a shelf life of 3-4 days in the refrigerator (3). Guacamole that is produced commercially has a use-by date and that date is not the same as the expiration date. That’s why we can use guacamole as long as any spoilage is not visible. So by eating expired guacamole there will not be any side effects on our health.
Food spoilage is a metabolic process that causes foods to be undesirable or unacceptable for human consumption due to changes in sensory characteristics. Spoiled foods may be safe to eat, i.e. they may not cause illness because there are no pathogens or a toxin present, but changes in texture, smell, taste, or appearance cause them to be rejected (2).
A study showed that there are significant changes in texture (loss of firmness), taste, odor and color (browning) after 3 days of the storage of sliced avocado in the refrigerator. Loss of antioxidants also occurred, as well as the growth of microorganisms (4).
Even though the Hass avocado market has grown substantially over time and is expected to grow more in the future, US avocado consumption decreased in the last year. Sales declined 12.6% nationally. In some states such as Texas and Louisiana, consumption was 23.4% lower in 2021 compared to the year prior (1).
The taste of guacamole
If we talk about the taste of guacamole, it has a nutty flavour and the texture of guacamole is creamy. The reason behind guacamole having a nutty flavour is because the main ingredient of guacamole is avocados.
And also the taste of guacamole varies with the type of avocado being used. Mostly we get a buttery texture and mildly sweet flavour when we use ripe avocados.
The nutritional profile of guacamole
Because the main ingredient of guacamole is avocado, the main nutrients of the dish come from avocado, a fruit rich in lipids and phytochemicals (5).
Following nutrients can be availed by eating guacamole.
- Iron
- Manganese
- Selenium
- Zinc
- Magnesium
- Protein
- Manganese
- Fibres
- Potassium
Can we freeze guacamole?
It is not a good idea to freeze guacamole. The reason behind this is because of the addition to this guac, like cilantro, cherry tomatoes and chopped red onion these are not appropriate for freezing (3) However, avocado puree is a typical frozen food often served with corn chips as an appetizer in restaurants. During preservation and transportation, freezing not only extends the shelf life of the products but also helps maintain their sensory quality (6).
Although it can be preserved for about two to three days in the fridge and due to the presence of lime juice it will not get brown. The taste of the fresh one will be best as compared to the old one.
Different recipes in which guacamole is used
- Spicy guacamole: After tossing the scooped avocados with the lime juice in a large bowl, avocados are mashed using a fork or potato masher. Salt, cumin and sriracha are added and mashed. The onion, jalapeno, tomatoes, cilantro, and garlic are folded in.
Before serving we must make sure to allow it to sit at room temperature for one hour. In case we don’t have Sriracha we can use another hot sauce as a substitute. Garlic can be added more or less according to the requirement.
- Simple guacamole: After cutting guacamoles in half lengthwise, pits are removed. By using a spoon the flesh of the avocado is scooped out. The top of the avocado will be sprinkled with cracked sea salt and then lime juice will be drizzled over it.
Avocados are mashed together with salt and lime juice by using a fork. Mashing will be done according to the viscosity requirement. More lime juice or salt can be added to guacamole according to the requirement.
In case we have over-salted or juiced the guac, we can’t take it away. This will be served with tortilla chips.
- Loaded guacamole vegetarian tacos: After mashing the avocados in a bowl, a small squeeze of lemon and lime juice is added along with a quarter teaspoon of salt. After mixing, more lemon juice can be added according to the requirement.
The remaining guacamole ingredients are stirred. In order to block air, the whole surface of the guacamole must be touched and covered by the sheet. All the black bean ingredients are heated over medium heat. After some time heat is turned off and it is served.
Advantages of guacamole
Following are some health benefits of eating guacamole:
- Loaded with fibres: Guacamole’s high fibre content is because of the presence of avocados, tomatoes and onions. Dietary fibre is taken as the part of a plant that is not digested. Due to this high fibre content, we stay full for a long time (7).
- Presence of iron: iron which is present in avocado is an important element in human body. It is a component of haemoglobin, it helps in oxygen transport. Iron together with haemoglobin and ferrodoxin play vital roles in man’s metabolism.
- Presence of antioxidants: Xitamin C and zinc which are present in guacamole are important antioxidants . Selenium and germanium are present in garlic which has antioxidant and anti-cancer properties and favor the immune system (8).
Disadvantages of guacamole
Following are some disadvantages of guacamole
- Bad for pregnant women: As avocado decreases the production of milk and has even been recognised to cause harm to the mammary gland. That’s why it must be prohibited for pregnant women. The ingestion of fruits and leaves of Persea americana has been reported to cause toxicity in mammals and birds. A previous study has shown that the avocado plant extracts have a cytotoxic effect on the acinar epithelium of mammary glands of lactating mammals (10)
- Liver damage: Two components called estragole and anethole which are present in guacamole are not good for the liver as they have the potential to damage liver. These components are present in fennel, especially in the seeds (9).
Conclusion
In this brief article, we have addressed the query, “Can you eat guacamole after the expiration date?”. We have also discussed the nutritional content of guacamole, different recipes in which guacamole is used, the advantages and disadvantages of eating guacamole.
References
- Chaparro, Gustavo Nino, and Joe Janzen. Guacamole is Back: Seasonal Production from South America Lowered Avocado Prices. 2022. University of Illinois.
- Rawat, Seema. Food Spoilage: Microorganisms and their prevention. Asian j plant sci Res, 2015, 5, 47-56.
- FoodKeeper. United States Department of Agriculture.
- Henríquez Arias, L. E., J. H. Patiño Gómez, and J. A. Salazar. Application of the matrixes engineering on the development of minimally processed Hass avocado (Persea americana Mill) with additions of vitamin C and calcium. Rev Lasall Invest, 2012, 9, 44-54.
- EDOKWE, Chinelo, et al. Proximate, Phytochemical and Mineral Compositions of Persea americana (Avocado) and Dacryodes edulis (African Pear) Extracts. Int J Cur Biomed Phar Res, 2011, 2, 130-134.
- Tan, Yinying, et al. Influence of uniform magnetic field on physicochemical properties of freeze-thawed avocado puree. RSC adv, 2019, 9, 39595-39603.
- Ioniță-Mîndrican, Corina-Bianca, et al. Therapeutic Benefits and Dietary Restrictions of Fiber Intake: A State of the Art Review. Nutrients, 2011, 14, 13.
- Abdullah, Tariq H., et al. Garlic revisited: therapeutic for the major diseases of our times?. J Nat Med Assoc, 1988, 80, 439.
- Gori, L., et al. Can Estragole in Fennel Seed Decoctions Really Be Considered a Danger for Human Health? A Fennel Safety Update. Evid-based Complement Alternat Med, 2012.
- Kulkarni, Paresh, Rajkumar Paul, and N. Ganesh. In vitro evaluation of genotoxicity of avocado (Persea americana) fruit and leaf extracts in human peripheral lymphocytes. J Environ Sci Health, Part C, 2010, 28, 172-187.
