By
Dr Fernanda Papa Spada (PhD)
Page last updated:
07/07/2023 |
Next review date:
07/07/2025
close
Author bio
Dr Fernanda Papa Spada (PhD) is a Food Scientist with expertise in Food Technology, eggs, meat, fruits, vegetable, and volatile compounds. She writes and reviews content on these topics.
Dr Spada’s Highlights:
Research at the University of São Paulo
PhD in Food Science and Technology at the University of São Paulo/ Brazil and six-month visitor Recherche at Reading University/ United Kingdom.
Bachelor of Food Science at the University of São Paulo/ Brazil and a one-year scholarship at the Agrosup and Institute of Agronomic Research (INRA) Dijon/ France.
The most important qualities that could be presented are determination and persistence. I am always willing to learn and have new goals. I have abilities to work in group, and technical abilities in languages (French and English), and in many computational tools such as data analysis and bio-statistical advanced analysis.
Professional Experience:
Dr Spada is PhD in Food Science and Technology. I have a partnership with the “Flavor center”; at the University of Reading-UK specialising in analysis chromatography olfactometry (GCO) and technical aids for identifying volatile compounds (GCMS and SPE).
Dr Fernanda Spada did her interuniversity exchange graduation (Brazil/France) in Food Science at USP/ESALQ and the Institut National de la Recherche Agronomique (INRA-Dijon). In mid-2010 she returned to USP / ESALQ in 2012 and completed her Master’s in food science and technology, focusing on products with reduced fat and high sensory acceptance from consumer groups at different ages.
Education:
2019 – 2022 Post-doctorate
Faculty of Pharmaceutical Sciences, FCF/USP, Brazil
Knowledge area: Science and Technology of the Food
2013 – 2017 Doctorate Food Science.
Luiz de Queiroz College of Agriculture, ESALQ, Brazil
with Sandwich Doctorate in University of Reading
Title: Roasted jackfruit seed as a potential substitute for chocolate aroma: obtainment, composition, olfactometry, and application, Year of degree: 2017
2011 – 2013 Masters in Food Science.
Luiz de Queiroz College of Agriculture, ESALQ, Brazil
Title: Reducing fat levels in mortadella bologna and its sensory influence on tasters of different ages, Year of Degree: 2013
2005 – 2010 Undergraduate in Food Science.
Luiz de Queiroz College of Agriculture, ESALQ/USP, Brazil
Title: Analysis of the water-soluble fraction in human milk and its impact on infants’ taste preferences.
Relevant Published Work:
Articles Published in Scientific Journals
- SPADA, F. P.; LAZARINI, J. G.; BATISTA, P. S.; SARTORI, A. G. O.; SALIBA, A. S. M. C.; AMARAL, J. E. P. G.; PURGATTO, E.; ALENCAR, S. M.
Cocoa powder and fermented jackfruit seed flour: a comparative cell-based study on their potential antioxidant and anti-inflammatory activities after simulated gastrointestinal digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. Impact factor (2021 JCR): 4,1250, v.xx, p.10.1002/jsfa.12, 2023.
Home page: [https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsfa.12568]
- SPADA, FERNANDA PAPA; DE ALENCAR, SEVERINO MATIAS; PURGATTO, EDUARDO
Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder. Future Foods., v.6, p.100158, 2022.
Home page: [https://www.sciencedirect.com/science/article/pii/S2666833522000466]
- GIOVANINI DE OLIVEIRA SARTORI, ALAN; PAPA SPADA, FERNANDA; PENA RIBEIRO, VICTOR; ROSALEN, PEDRO LUIZ; IKEGAKI, MASAHARU; KENUPP BASTOS, JAIRO; DE ALENCAR, SEVERINO MATIAS. An insight into the botanical origins of propolis from permanent preservation and reforestation areas of southern Brazil. Scientific Reports. Impact factor (2021 JCR): 4,9960, v.11, p.22043 (2021), 2021.
Home page: [https://doi.org/10.1038/s41598-021-01709-1]
- SPADA, FERNANDA PAPA; BALAGIANNIS, DIMITRIOS P.; PURGATTO, EDUARDO; DO ALENCAR, SEVERINO MATIAS; CANNIATTI-BRAZACA, SOLANGE GUIDOLIN; PARKER, JANE K. Characterisation of the chocolate aroma in roast jackfruit seeds. FOOD CHEMISTRY. Impact factor (2021 JCR): 9,2310, v.354, p.129537, 2021.
Home page: [https://www.sciencedirect.com/science/article/abs/pii/S0308814621005434]
- SPADA, F. P.; MANDRO, GABRIELA FERNANDA; DA MATTA, MANOEL DIVINO; CANNIATTI-BRAZACA, S. G. Functional properties and sensory aroma of roasted jackfruit seed flours compared to cocoa and commercial chocolate powder. Food Bioscience. Impact factor (2021 JCR): 5,3180, v.37, p.100683, 2020.
Home page: [https://www.sciencedirect.com/science/article/pii/S2212429220310208]
- SPADA, F. P.; SILVA, P. P. M.; MANDRO, G. F.; MARGIOTTA, G. B.; SPOTO, M. H. F.; BRAZACA, S. G. C. Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder. PLoS One. Impact factor (2021 JCR): 3,7520, v.13, p.e0197654, 2018.
Home page: [https://doi.org/10.1371/journal.pone.0197654] or
[https://journals.plos.org/plosone/article/authors?id=10.1371/journal.pone.0197654]
- SPADA, FERNANDA PAPA; ZERBETO, LAIS MASSON; RAGAZI, GABRIEL BERNARDES CABREIRA; GUTIERREZ, ÉRIKA MARIA ROEL; DE SOUZA, MIRIAM COELHO; PARKER, JANE K.; CANNIATTI BRAZACA, SOLANGE GUIDOLIN. Optimization of Chocolate Aroma Production in Roasted Jackfruit Seeds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. Impact factor (2021 JCR): 5,8950, v.21, p.2017 – 1208, 2017.
Home page: [ http://pubs.acs.org/doi/abs/10.1021/acs.jafc.6b04836]
- SELANI, M.; SHIRADO, G. A. N.; MARGIOTTA, G. B.; SPADA, F. P.; PIEDADE, S. M. S.; CASTILLO, C.J.C.; BRAZACA, S. G. C. Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger. Meat Science. Impact factor (2021 JCR): 7,0770, v.112, p.69 – 76, 2016.
Home page: [http://www.sciencedirect.com/science/article/pii/S0309174015301157]
- SPADA, F. P.; SELANI, M.; COELHO, A.A.D.; SAVINO, V.J.M.; RODELLA, A. A.; SOUZA, M.C.; Fávia Salgado Fischer; LEMES, D. E. A.; Solange Guidolin Canniatti. Influence of natural and synthetic carotenoids on the color of egg yolk. SCIENTIA AGRICOLA. Impact factor (2015 JCR): 0,9540, v.73, p.234 – 242, 2016.
Home page: [https://doi.org/10.1590/0103-9016-2014-0337]
- SALDANA, E.; LEMOS, A. L. C.; SELANI, M.; SPADA, F. P.; ALMEIDA, M. A.; CASTILLO, C.J.C. Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids. SCIENTIA AGRICOLA. Impact factor (2015 JCR): 0,9540, v.72, p.495 – 503, 2015.
Home page:
[http://www.scielo.br/scielo.php?pid=S0103-90162015000600495&script=sci_arttext]
Conference Papers:
- SPADA, FERNANDA PAPA; GIOVANINI DE OLIVEIRA SARTORI, ALAN; ALENCAR, S. M.; PURGATTO, EDUARDO. Brown propolis as an authentical functional ingredient to food industry, 2021. (Symposium, Presentations in Events). Additional references: Canada/English. Home page: http://www.pangbornsymposium.com/; Canada; Vancouver; Pangborn2021; Elsevier.
- SPADA, FERNANDA PAPA; SALIBA, A. S. M. C.; DE ALENCAR, SEVERINO MATIAS; PURGATTO, E. Evaluating the peculiar aroma of Syzygium malaccense, 2021. (Symposium,Presentations in Events). Additional references: China/English. Online; SenseAsia2021; Elsevier.
- SPADA, F. P.; BATISTA, P. S.; PURGATTO, E.; JACOMINO, A. P.; ALENCAR, S. M. Evaluating the peculiar aroma of Eugenia pyriformis Cambess, 2020. (Congress,Presentations in Events). Additional references: Holanda/English. Netherlands – Online; Netherlands; Evento: Eurosense; Elsevier.
- SPADA, F. P.; ALENCAR, S. M.; PURGATTO, E. Production of natural chocolate aroma by jackfruit seeds applied and their application in beverages, 2020. (Congress,Presentations in Events). Additional references: Holanda/English. Netherlands – Online; Netherlands; Eurosense; Elsevier.
- SPADA, FERNANDA PAPA. The use of jackfruit seeds as a chocolate aroma in food, beverages and make-be products., 2020. (Conference or lecture, Presentations in Events). Additional references: Great Britain/English. England; London; 29th World Conference on Food and Beverages; Food Tec Conferences.
- SPADA, F. P.; METHVEN, L.; Solange Guidolin Canniatti; PARKER, J. K. Jackfruit seed as a potential substitute for chocolate aroma, 2015. (Congress,Presentations in Events). Additional references: Great Britain /English. Home page: https://www.northumbria.ac.uk/about-us/news-events/events/2015/07/3rd-nursten-postgraduate-flavour-symposium/; Local: Newcastle; Newcastle; Evento: 3rd Nursten Postgraduate Flavour Symposium; Northumbria University.
Other References:
Reading University -SPADA 2017
https://centaur.reading.ac.uk/68248/1/FINAL%20Paper%20Jack%20I%20-22nd%20Jan%202017.pdf
Confectionery News – SPADA 2017
https://www.confectionerynews.com/Article/2017/08/17/Jackfruit-seeds-create-chocolate-aroma-say-researchers
PubMed SPADA 2023 https://pubmed.ncbi.nlm.nih.gov/36960787/
EUREKALERT – SPADA 2018 – https://www.eurekalert.org/news-releases/506333
LIVEKINDLY – SPADA 2018 – https://www.livekindly.com/chocolatey-aroma-jackfruit-seeds/
DAILY NEWS – SPADA 2018 – http://dailynews.lk/2018/11/05/tc/167435/jackfruit-seed-may-soon-be-substitute-cocoa?page=16
You can view some of Dr. Spada’s research, as well as links to her professional profile:
Research Gate
Scopus
Google Scholar
LinkedIn
Academia
In this article, we will explore the question, ” Can you get sick from eating expired peanut butter?” We will also delve into other significant topics, including proper storage methods and health implications of eating expired peanut butter.
Can you get sick from eating expired peanut butter?
Yes, consuming expired peanut butter can make you sick. While you may not become sick immediately, there is a significant chance of experiencing digestive issues such as diarrhea or vomiting (1 and 2).
Additionally, there is an elevated risk of developing chronic hepatic toxicity caused by fungal toxins (3).
What are the risks of eating expired peanut butter?
Eating expired peanut butter can be risky due to rancidity, mold and bacterial growth, and nutrient degradation (3).
Over time, the fats in peanut butter can become rancid, leading to an unpleasant taste and potential digestive issues (4).
Expired peanut butter that has been stored improperly may have an increased risk of mold or bacterial growth, which can cause food poisoning or infections (4).
Additionally, the nutritional value of expired peanut butter may decrease as vitamins, minerals, and antioxidants degrade, resulting in a loss of nutritional benefits (4 and 5).
What factors contribute to peanut butter’s extended shelf life?
Peanut butter generally has a long shelf life due to its high fat content and low moisture levels. Additionally, it contains stabilizers as food additives, which contribute to its stability on the shelf life.
The presence of preservatives in peanut butter also extends its shelf life, even after it has been opened. When stored under proper conditions, opened peanut butter can last for approximately 3 to 4 months in refrigeration (1).
How to store peanut butter?
Peanut butter has a long shelf life when stored properly, despite the high fat content and presence of stabilizers and preservatives. To prevent spoilage, it is important to follow proper storage conditions (5).
These include storing peanut butter in a cool, dark, and dry place, although refrigeration can further extend its shelf life (1).
Peanut butter is typically packaged in jars or airtight containers to minimize environmental contamination and air exposure (4).
Closing the lid tightly after each use and using safe packaging can help prevent rancidity caused by air oxidation (5).
What are some tips for properly storing peanut butter?
Peanut butter should be stored in a cool, dry, and dark place, away from direct sunlight and heat. It is recommended to store peanut butter in a cool and dry corner of your pantry, ensuring it is shielded from direct sunlight and heat (1).
To preserve the freshness and quality of open peanut butter, you can refrigerate the jar for an extended period (1).
For homemade peanut butter, it is advisable to store it in an airtight container in the refrigerator at or below 40 degrees Fahrenheit (1).
Avoid storing peanut butter in a humid environment (3).
Additionally, always close the lid of the peanut butter jar promptly after scooping out the desired amount to minimize air (oxygen) exposure (3).
Remember to always use dry and clean cutlery when retrieving peanut butter from its jar (2).
Conclusion
In this article, we have addressed the question, ‘Can you get sick from eating expired peanut butter?’ Yes, you can get sick from eating expired peanut butter. To ensure its safety, it is important to store peanut butter in a cool, dark, and dry location. Refrigeration can also help prolong its shelf life.
References
1. USDA. Food Safety and Inspection Service [Internet]. [cited 2023 May 29]. Available from: https://www.fsis.usda.gov/shared/data/EN/FoodKeeper-Data.xls
2. Linscott AJ. Food-Borne Illnesses. Clin Microbiol Newsl [Internet]. 2011;33(6):41–5. Available from: http://dx.doi.org/10.1016/j.clinmicnews.2011.02.004
3. S.; Huang, T. ; International Association for Food Protection , Des Moines , USA , Food Protection Trends. Consumer storage period and temperature for peanut butter and their effects on survival of Available from: https://<ixmlns=”http://www.w3.org/1999/xhtml”>Salmonella</i> and <i xmlns=”http://www.w3.org/1999/xhtml”>
4. Isleib TG, Pattee HE, Sanders TH, Hendrix KW, Dean LO. Compositional and sensory comparisons between normal- and high-oleic peanuts. J Agric Food Chem. 2006;54(5):1759–63. Available from: https://doi.org/10.1021/jf052353t
5. GONG A na, SHI A min, LIU H zhi, YU H wei, LIU L, LIN W jing, et al. Relationship of chemical properties of different peanut varieties to peanut butter storage stability. J Integr Agric [Internet]. 2018;17(5):1003–10. Available from: http://dx.doi.org/10.1016/S2095-3119(18)61919-7
Thanks for your feedback!