Can you freeze Thai basil?
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 article, we will answer the question “Can you freeze Thai basil?”, and how to freeze Thai basil?
Can you freeze Thai basil?
Yes, you can freeze Thai basil. Frozen Thai basil lasts up to 126 months (1). More on the freezing techniques of theThai basil in the article below.
Herbs and fresh vegetables are hosts of microbial pathogens. In a recent study of farmers markets in the United States showed the high prevalence of Salmonella spp. (18.6% of spinach, 10.9% of tomatoes, 18.5% of peppers, and 56.3% of cantaloupes), and the relatively high presence of Listeria spp. (3.78% of the samples) on locally grown produce surfaces (3).
How to freeze Thai basil?
Frozen spices are used for preparing products such as pizza, gratins, sauces, dressings and a mixture of vegetables. Freezing preservation of the raw spice materials is considered as a particularly good method of maintaining their characteristic taste and flavor. Studies show that freezing and frozen storage of herbs such as basil are effective in decreasing the microbial contamination of these plants. According to this research, basil can be stored safely for 12 months (1).
Wash and dry
Rinse the Thai basil under cold running water until the water runs clear. This step is important to get rid of the surface dirt. Then drain the water and pat dry the leaves using paper towels. Spread the leaves onto dry paper towels and let them air dry (2).
Lay the leaves on a greaseproof paper
Spread the dry Thai basil leaves onto greaseproof paper such that the eaves do not overlap. Use as much greaseproof paper as you need.
Freeze until firm
Let the leaves freeze for about 12 hours or until they are frozen solid. This pre-freezing step ensures that the leaves remain distinct and do not stick to each other once frozen.
Remove and transfer to a bag
Transfer the frozen leaves to a good-quality freezer bag. Squeeze out as much air as possible from the bag.
Label and freeze
Put a clear label on the freezer bag. This helps you in the identification of the frozen product while also keeping you informed about the shelf-life of the frozen food. Lastly, chuck the freezer bag into the freezer.
How to freeze Thai basil by blanching?
Commercial blanching conditions typically involve heating at 95–100°C for 3–10 minutes, depending on the type and size of material to be blanched. It is mainly to prevent enzyme-mediated oxidation reactions that most vegetables and some fruits are blanched before freezing. The advantages of blanching can be illustrated with reference to cauliflower and spinach: if they are frozen without blanching they become unpalatable after only a few months due to the development of ‘off’ flavors and odors caused primarily by oxidation of membrane lipids. If these vegetables are blanched before freezing they have a storage life of 18–24 months. The conditions of blanching are chosen so as to ensure inactivation of the enzymes responsible for oxidation while minimizing loss of sensory quality and nutrients (4).
Wash and dry
Rinse the Thai basil under cold running water until the water runs clear. This step is important to get rid of the surface dirt. Then drain the water and pat dry the leaves using paper towels. Spread the leaves onto dry paper towels and let them air dry.
Prepare water
Fill a pot with water and bring it to a rolling boil. On the side, prepare an ice-cold water bath.
Place leaves in a colander
Fill a colander with the washed and dried basil leaves. Then lower the colander in the boiling water pot. Let it sit for about 5 seconds.
Transfer the leaves to an ice bath
Pull out the colander from the billing water and lower it into the bowl of ice-cold water. Let it sit for a few minutes. This step will halt the cooking process. Then pat dry the basil leaves until the surface of the basil leaves is completely dry.
Freeze until firm
Flash freeze the blanched and dried basil leaves for about 12 hours or until they are firm.
Remove and transfer to a bag
Transfer the frozen basil leaves to a zip-lock bag. Choose a high-quality zip-lock bag or freezer bag for this purpose.
Label and freeze
Put a clear label on the freezer bag. This helps you in the identification of the frozen product while also keeping you informed about the shelf-life of the frozen food. Lastly, chuck the freezer bag into the freezer.
How to freeze Thai basil in ice cubes?
The ice-cube tray method is simpler than the methods detailed above. That is why it is the most popular approach when it comes to freezing Thai basil.
Pack each cube of the ice-cube tray with a few leaves of Thai basil. Then fill it with melted butter, water, or some olive oil. Put the tray in the freezer for several hours or until the cubes freeze solid.
To save some space, you can remove the frozen basil cubes from the tray and put them in a freezer bag or ziplock bag. Remove as much air as possible from the bag, label it and chuck it into the freezer.
How to freeze Thai basil in paper towels?
Wash and thoroughly dry the Thai basil using paper towels. Then spread the leaves onto a paper towel in a single layer and roll the towel. Transfer this roll to a freezer bag and chuck it in the freezer.
A fresh storage method
The first target method prolongs the shelf-life of the refrigerated Thai basil by 2-3 weeks. Fill the bottom of the air-tight container with sea salt then pack it with a layer of dry and clean basil leaves.
Repeat the layers until the container is full. The salt can be reused and the leaves do not absorb the salt flavor.
Salt is effective as a preservative because it reduces the water activity of foods. The water activity of a food is the amount of unbound water available for microbial growth and chemical reactions. Salt’s ability to decrease water activity is thought to be due to the ability of sodium and chloride ions to associate with water molecules. Salt is used for preventing rapid spoilage (and thus extending product shelf life), creating an inhospitable environment for pathogens, and promoting the growth of desirable microorganisms in various fermented foods and other products (5).
Tips for freezing Thai basil
- Thorough drying of the leaves after blanching or washing is very crucial in preserving the quality of the leaves. The excess moisture on the leaves forms ice crystals upon freezing that damage the quality of leaves.
- To save time, you can buy the pre-frozen Thai basil from the market. But nothing compares to the feeling of growing your basil at home and preserving it.
Conclusion
In this article, we answered the question “Can you freeze Thai basil?”, and how to freeze Thai basil?
Was this helpful?
References
1.-
Wójcik-Stopczynska, Barbara, and Dorota Jadczak. The effect of freezing storage on microbiological quality of some spice plants. Veg Crops Res Bull, 2007, 66, 85.
2.-
Basil. Tufts University.
3.-
Li, KaWang, et al. Assessing farmers market produce vendors’ handling of containers and evaluation of the survival of Salmonella and Listeria monocytogenes on plastic, pressed-card, and wood container surfaces at refrigerated and room temperature. Food Control, 2018, 94, 116-122.
4.-
Evans, Judith A., ed. Frozen food science and technology. John Wiley & Sons, 2009.
5.-
Henney, Jane E., et al. Preservation and physical property roles of sodium in foods. Strategies to reduce sodium intake in the United States. National Academies Press (US), 2010.
