Can you freeze applesauce cups?

By Dr Anny Manrich (PhD)

Page last updated: 02/04/2023 | Next review date: 02/04/2025

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

Dr Anny Manrich (PhD)

View More north_east

In this article, we will answer the question “Can you freeze applesauce cups?” and discuss how to freeze applesauce?

Can you freeze applesauce cups?

Yes, you can freeze applesauce cups. Fortunately, applesauce can be frozen, and it freezes quite well. The only negative to storing this sauce is that it will take a few hours to thaw before you can use it, but that’s about all there is to it.

Just a handful of minutes, a few basic freezing tools, and forethought are all that’s required to make it perfect. You can keep applesauce in the freezer for at least a few months before it loses any of its flavors. Most fruits will maintain high quality for 8-12 months at 0°F or below (2).

It’s the same whether the applesauce is chunky or smooth, with large or little chunks of apple in each. A major drawback of freezing fruit is the resulting mushy texture. That’s not a problem with applesauce since the sauce and apples are already soft and mushy. To put it another way, freezing and thawing applesauce does not greatly alter its texture. However, it can alter its texture, especially in multiple cycles. In general, freeze-thawing cycles applied to fresh and processed fruits damage the texture of the products. The first step in the freeze-thawing process is freezing, during which ice formation modifies the tissue structure by depolymerization of cell walls, cell membrane breakage and osmotic pressure alteration, in addition to degassing. The second step is thawing, which leads to softening of the tissue through ice melting and drip loss (5,6).

The importance of apples’ quality in consumer purchasing is very important and the need for a detailed, systematic evaluation of new apple cultivars has been recognized, because a one percent increase in quality could improve the demand for apples by 12 to 59%, according to studies (1).

In-store vs. homemade

Store-bought applesauce freezes just as well as homemade applesauce. There are no significant changes in ingredients, texture, or flavor between the two options that would make one feasible while the other is not. Unopened jars of store-bought applesauce won’t keep for more than a year since they are canned. Many food items in military rations, including applesauce, have a shelf life of 3 years at 26.6˚C (3).

After you open the freezer and find yourself with a bunch of food that you can’t consume before it spoils, freezing is a lifesaver. Homemade applesauce may be frozen and stored for a long time if you’re not interested in preserving the product. Online, many recipes advise you to prepare a large amount and freeze the extras.

To save time in the kitchen, this is a simple method to use. If you’re curious, yes, handmade applesauce may be frozen, regardless of how the apples were cooked: on the stovetop or in the crockpot, chunky or smooth, sweet or not, etc.

How Do You Freeze Apple Sauce?

It’s as simple as 1-2-3 to freeze applesauce. Grab your containers, freezer bags, mason jars, or whatever you’ve got, and let’s get started. Applesauce may be frozen in this manner (2,4):

Decide how much of each thing you need. Prepare the thawed applesauce in advance. For pancakes, you may just need half a cup or two cups for a large batch of muffins. It’s wise to divide out your applesauce so there aren’t any leftovers as it freezes firm.
Consider how you’ll store your things. It takes up a lot of freezer room to freeze the applesauce in containers, even if each container is only half-filled. It’s easier to store a large amount of sauce in a freezer bag since the sauce may be frozen flat, which takes up less room in the freezer.

Before putting applesauce in the bags, ensure they’re leakproof. There are also ice cube trays and mason jars (check out the tips below). If you don’t yet know how you want to utilize the applesauce, the last choice is ideal.

Using containers, jars, bags, or ice cube trays, place the applesauce. Allow the applesauce to expand by leaving a little headroom in the container. If you’d like, you may add a date and name to the labels.
Frozen is the only option.
Make sure to transfer the solidified cubes to a freezer bag or container before returning them to the freezer.

How Long Does Applesauce Take to Freeze?

How long applesauce freezes depends on how you store it and how much is in it. This is what we’ve come up with:

For an ice cube tray, it takes around 3 to 4 hours.
About 2 to 4 hours for a flat freezer bag (depending on the height)
About four to eight hours for containers and sacks that aren’t flat, depending on the volume.

Only estimations are given here. Depending on how your freezer is organized and how much applesauce you’re storing, it may take longer for your applesauce to freeze. Three bags of applesauce are stacked on top of each other in a freezer.

Because the center one is so large, it will take a long time to freeze. As a result, plan on the freezing process taking anywhere from 6 to 8 hours, if not more.

To prevent bacterial growth, it’s important to cool food rapidly so it reaches as fast as possible the safe refrigerator-storage temperature of 40° F or below, according to the USDA.

Is Applesauce Good in the Freezer for a Long Time or Not?

About six months’ worth of applesauce is best stored frozen. But, of course, if you keep it in there for a year or more, it will still be safe and delicious. A good rule of thumb is that you should be able to keep applesauce in the freezer for between three and six months. Don’t take these six months as an expiry date, but rather as a best-if-used-by date.

To learn more about freezing applesauce cups click here