Can you get sick from expired coconut milk?
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
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 article, we will answer the question “Can you get sick from expired coconut milk?”, with an in-depth analysis of what coconut milk is. We will also discuss the health benefits of using coconut milk.
Can you get sick from expired coconut milk?
It depends if the coconut milk isn’t spoiled yet. The shelf life of coconut milk varies depending on storage conditions, making it a delicate matter. Even under chilled storage, untreated coconut milk can spoil rapidly.
This is due to its rich composition, which provides an ideal environment for the growth of common spoilage microorganisms, often introduced through contaminated shells, utensils, processing equipment, or handlers.
The terms “expiry date” or “best before” date provided by the manufacturer indicate the period during which the product is expected to be in its prime condition.
Beyond this date, the food may not necessarily go bad or become unsafe to consume, but it might lose its original texture or taste. The key to keeping coconut milk for longer periods of time is to store it properly. (1, 2)
What factors influence coconut milk shelf life?
Commercially, coconut milk’s shelf life has been significantly extended through various methods, with canning, aseptic packaging, and spray drying being the primary approaches.
Among these methods, heat processing has proven to be highly effective in prolonging the shelf life of coconut milk. Short-term preservation can be achieved through pasteurization, but for long-term storage, a more rigorous heating regime is required to ensure the product reaches commercial sterility.
For instance, pasteurized coconut milk typically retains its quality for no more than five days when stored at 4ºC. In contrast, canned coconut milk, subjected to the more stringent heating process, can remain shelf-stable for at least 24 months under normal storage conditions. (1)
What are the risks of drinking spoiled coconut milk?
Due to its nutritional composition, coconut milk is prone to contamination and can support the growth of spoilage and potentially harmful microorganisms.
As a result, consuming contaminated coconut milk may give rise to unpleasant symptoms such as nausea, vomiting, diarrhea, or a combination of these discomforts. (1, 3, 4)
How does coconut milk go bad?
Untreated coconut milk, even when refrigerated, is highly susceptible to rapid spoilage. Its rich composition provides an ideal environment for the growth of various common spoilage microorganisms.
Some of the bacteria commonly found in coconut milk belong to the genera Bacillus, Achromobacter, Microbacterium, Micrococcus, and Brevibacterium.
Additionally, coliform organisms are present, while fungi such as Penicillium, Geotricum, Mucor, Fusarium, and Saccharomyces spp. are among the predominant isolates from coconut milk.
Apart from microbial spoilage, coconut milk is also highly prone to chemical deterioration, including enzymatic processes. Lipid autoxidation and lipolysis are the primary culprits, leading to undesirable tastes and odors.
The enzyme lipase catalyzes the rapid hydrolysis of acylglycerols, releasing short-chain fatty acids like butyric, caproic, caprylic, and capric acids, which give rise to strong odors.
Medium-chain fatty acids, such as lauric and myristic acids found in coconut oil, can produce a distinctive soapy taste. Oxidative rancidity occurs when unsaturated fatty acids undergo oxidation, further contributing to coconut milk’s chemical degradation. (1)
How long does coconut milk remain good?
Fresh or pasteurized coconut milk, whether store-bought or homemade without aseptic conditions, has a relatively limited shelf life. At room temperature, its viability is restricted to just a few hours.
However, refrigeration at temperatures between 4°C and 5°C can extend its freshness for approximately 2-3 days.
In contrast, coconut milk that has undergone pasteurization, undergone aseptic packaging, and is stored in refrigerated conditions exhibits much greater stability. It can maintain its quality for a considerably longer period of 12-30 days.
For coconut milk that has been ultra-pasteurized and aseptically packaged, its shelf life is significantly extended. When stored at room temperature, it can last anywhere from 90 to 170 days, providing consumers with a prolonged window to use the product. (3)
Canned coconut milk can last for at least 24 months under normal storage conditions. (1)
How to store coconut milk?
Storing an unopened container of coconut milk is best done in a cool, dark, and dry place, such as a pantry or kitchen cabinet. However, once the container is opened, refrigeration becomes essential to preserve the freshness of the coconut milk.
To prevent the coconut milk from absorbing undesirable odors, it is crucial to tightly seal the container lid and keep it away from strongly aromatic foods.
When opening canned coconut milk, it is advisable to transfer any leftover milk to an airtight plastic or glass container. This precaution helps prevent potential interactions between the metal can and the coconut milk during storage.
For homemade coconut milk, refrigeration is always the recommended storage method.
Before using refrigerated canned or homemade coconut milk, gently shake the container to ensure that the solid contents are evenly dispersed within the milk, providing a consistent texture and taste when used. (3)
Can you freeze coconut milk?
Yes, coconut milk can be frozen as a preservation method. If an opened container of coconut milk is not going to be used within a week, it is advisable to store it in the freezer to maintain its quality.
However, it’s essential to consider that freezing can impact the texture of coconut milk. During the thawing process, the milk solids and liquids may separate, resulting in a loss of its original smooth and creamy consistency. (1)
Conclusion
In this brief article, we answered the question “Can you get sick from expired coconut milk?”, with an in-depth analysis of what coconut milk is. We also discussed the health benefits of using coconut milk.
Citations
- Seow, C. C., & Gwee, C. N. Coconut milk: chemistry and technology. International Journal of Food Science and Technology, 32(3), 189–201. 1997.
- U.S. Department of Agriculture. https://www.fsis.usda.gov/food-safety Website. Washington, DC. Food Product Dating. 2019.
- Reyes-Jurado, F., et. al. Plant-Based Milk Alternatives: Types, Processes, Benefits, and Characteristics. Food Reviews International, 1–32, 2021.
- Kehinde, B. A., Panghal, A., Garg, M. K., Sharma, P., & Chhikara, N. (2020). Vegetable milk as probiotic and prebiotic foods. Advances in Food and Nutrition Research.
