Does quinoa need to be refrigerated?
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 guide, we will answer the question “Does quinoa need to be refrigerated?”, and tell you how to properly store it. We will also tell you if you can freeze quinoa and the proper way to defrost it. We will also discuss the shelf life of quinoa and mention how to spot quinoa that has gone bad.
Does quinoa need to be refrigerated?
Yes, cooked quinoa needs to be refrigerated.
Cooked quinoa typically maintains its quality for up to 7 days in the fridge, but it is advisable to consume it sooner for the best taste and freshness. To ensure food safety in accordance with USDA guidelines, it is recommended to refrigerate cooked quinoa within 2 hours of preparation.
To extend the shelf life of cooked quinoa, it is important to avoid storing it in frequently accessed parts of the refrigerator, such as the door.
The constant exposure to temperature changes when opening the refrigerator door can gradually decrease the quinoa’s shelf life. (1, 2)
When it comes to uncooked quinoa, several factors influence its nutritional quality during storage.
These factors include moisture content, grain temperature, as well as the temperature and relative humidity of the storage environment.
Maintaining consistent temperatures is crucial for preserving the quality of the grains. Additionally, controlling moisture content is vital for preserving the nutritional value during storage.
Wet quinoa is more susceptible to spoilage and fungal infections compared to dry quinoa, highlighting the importance of moisture control, particularly when storing quinoa in the fridge. (3)
Can you freeze quinoa?
Yes, you can freeze quinoa.
When storing uncooked quinoa, consistency in temperature is key to preserving its quality.
Several factors impact the nutritional quality of quinoa during storage, including moisture content, grain temperature, and the temperature and relative humidity of the storage environment.
Storage temperatures play a significant role in maintaining the quality of the grains. Additionally, moisture content is of utmost importance when it comes to preserving the nutritional value during storage.
Wet grains are more prone to spoilage and fungal infections compared to dry grains. (3)
When it comes to storing cooked quinoa, the first step is to determine how long you intend to store it.
It is important to store cooked quinoa in an airtight container. Freezer bags or plastic wraps can also be used for this purpose. When properly stored in the freezer, cooked quinoa can potentially last for 8-10 months.
When you need to use frozen quinoa, it is best and recommended to defrost it overnight in the refrigerator. The fridge provides a consistent and even temperature throughout the night, minimizing the risk of contamination.(4)
How long does quinoa last?
Cooked quinoa should be placed in an airtight container in the refrigerator and consumed in 4 to 7 days. Frozen quinoa lasts for approximately 10 months. (1, 3)
Quinoa seeds exhibit an orthodox behavior, which means that mature seeds can be stored for extended periods without losing their viability, given they are stored within suitable temperature and humidity conditions.(5)
When stored under normal ambient conditions, orthodox seeds have a half-life ranging from 5 to 10 years. However, when stored in more favorable conditions characterized by low humidity and low temperature, the half-life of orthodox seeds extends to a range of 40 to 60 years. (6)
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How to properly store quinoa?
When it comes to uncooked quinoa, it should be stored in a cool, dry, and dark place away from sunlight and stovetops. Maintaining a consistent temperature is essential to preserve its quality.
For storing cooked quinoa, it is recommended to place it in an airtight container before refrigerating. This helps maintain its freshness and prevents absorption of odors from other foods in the refrigerator.
Storage temperatures play a significant role in preserving the quality of the grain. Additionally, maintaining proper moisture content is essential for preserving the nutritional quality of quinoa during storage.
Wet grains are more prone to spoilage and fungal infections compared to dry grains.
Steaming is considered a more conservative cooking method compared to boiling, so it is recommended to use steaming whenever possible for quinoa preparation.
When it comes to cooked foods, they should be consumed immediately or stored for a short time at a temperature higher than 63 ºC (145 ºF).
Alternatively, they should be rapidly cooled and kept below 7–8 ºC (45–46 ºF), ideally below 4 ºC (39 ºF), to minimize the risk of contamination.(1, 3, 7)
How to tell if quinoa has gone bad?
There are several signs to watch for indicating that quinoa has spoiled. If cooked quinoa has an unusually hard or slimy texture, it is a strong indication of spoilage.
In such cases, it is advisable to discard it immediately to avoid any potential health risks.
Another clear sign of spoilage is the presence of mold growth or any discolorations on the cooked quinoa. It is important not to consume quinoa in such cases, as it may pose health hazards.
Quinoa, like other cereal grains and oilseeds, is susceptible to fungal growth and potential contamination with mycotoxins. Improper storage conditions can contribute to spoilage. (8)
What are the risks of eating spoiled quinoa?
Consuming spoiled quinoa poses certain risks to your health. The most common outcome of consuming spoiled quinoa is mild food poisoning. Symptoms of food poisoning may include headaches, vomiting, stomachaches, and diarrhea.
Additional symptoms could involve a general loss of appetite and feelings of nausea. Typically, these symptoms should resolve within a day or two. However, if the symptoms persist for a longer duration, it is important to seek medical attention.(1, 9)
Other FAQs about Quinoa that you may be interested in.
Can quinoa go bad in the fridge?
Conclusion
In this brief guide, we answered the question “Does quinoa need to be refrigerated?”, and told you how to properly store it. We also told you if you can freeze quinoa and the proper way to defrost it. We also discussed the shelf life of quinoa and mentioned how to spot quinoa that has gone bad.
Citations
- BM Lund, SJ O’Brien, Public Health Measures: Food Safety in Hospitals and Other Healthcare Settings, Encyclopedia of Food Safety, Academic Press, 2014, 140-148.
- U.S. Department of Agriculture. https://ask.usda.gov/ Website. Washington, DC. What is the “2 Hour Rule” with leaving food out?.
- Hakan Kibar, Ferit Sönmez, Süleyman Temel, Effect of storage conditions on nutritional quality and color characteristics of quinoa varieties, Journal of Stored Products Research, 91, 2021.
- U.S. Department of Agriculture. https://www.fsis.usda.gov/ Website. Washington, DC. Freezing and Food Safety. 2013.
- Castellión, M., Matiacevich, S., Buera, P., & Maldonado, S. Protein deterioration and longevity of quinoa seeds during long-term storage. Food Chemistry, 121(4), 952–958. 2010.
- Solberg Svein Øivind, et. al. Long-Term Storage and Longevity of Orthodox Seeds: A Systematic Review Frontiers in Plant Science, 11, 2020.
- Mhada, M.; Metougui, M.L.; El Hazzam, K.; El Kacimi, K.; Yasri, A. Variations of Saponins, Minerals and Total Phenolic Compounds Due to Processing and Cooking of Quinoa (Chenopodium quinoa Willd.) Seeds. Foods 2020, 9, 660
- U. Pappier et al.Effect of processing for saponin removal on fungal contamination of quinoa seeds (Chenopodium quinoa Willd.) International Journal of Food Microbiology 125 153–157. 2008.
- Food Safety https://www.foodsafety.gov/
