How long do chia seeds last in the fridge?

By Dr Fernanda Papa Spada (PhD)
Page last updated: 07/07/2023 | Next review date: 07/07/2025
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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

 

  1. 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] 

  1. 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]

  1. 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]

  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]

  1. 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]

  1. 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]

 

  1. 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]

  1. 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]

  1. 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]

  1. 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

 


Dr Fernanda Papa Spada (PhD)
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In this brief article, the question “How long do chia seeds last in the fridge?” will be explored. In addition, tips will be discussed to properly store chia seeds and different ways to spot bad chia seeds. 

Chia is an excellent source of omega-3 fatty acid and fiber. Low temperatures improve their shelf life by reducing the oxidation process.

How long do chia seeds last in the fridge?

Chia seeds can stay fresh for a duration of up to three years when stored outside of the refrigerator or freezer (1). 

When it comes to the storage of chia seeds in the fridge or freezer, we do not recommend you to do so as chia seeds already have a long shelf life when kept in a cool, dry, and dark corner of your pantry properly. 

Moreover, the moisture content of the fridge and freezer is high and if somehow moisture finds its way to your chia seeds, it can mess up their quality and can also shorten their shelf life.  

How to store chia seeds in the freezer?

If you prefer to store the seeds in the freezer, you can transfer them into a tightly sealed bag or an airtight glass container. Using an amber glass container would create a suitable environment for chia seeds and help prevent them from spoiling quickly (2). 

Changes in the storage atmosphere, such as reducing oxygen levels, can slow down seed metabolism and increase their longevity (2). 

What are some tips to store chia seeds?

Chia seeds generally do not get spoiled, though there could be certain conditions under which they can get spoilt. Chia seeds, when not stored correctly and exposed to humidity and temperature fluctuations, can undergo a process of rancidification, as well as fungal and insect contamination (3).  

  1. Moisture is an enemy of the freshness and quality of the chia seeds therefore chia seeds should be kept in air-tight containers to reduce their exposure to air.
  2. Correct packaging stores your chia seeds in a humid environment.
  3. Chia seeds should be kept in a cool, not temperature fluctuations, dry, and dark place.

4. It is advisable to store preparations with chia seeds at a temperature of 40°F or below. Bacterial growth occurs more rapidly between 40°F and 140°F, so storing chia seed preparations at lower temperatures is recommended.

What are the different ways to identify bad chia seeds?

Certain indicators point out bad chia seeds. So you can tell whether or not your chia seeds have gone bad by considering their appearance, smell, and taste.

Appearance:If you spot weevils or bugs in your chia seeds then it is better to toss such chia seeds out. Generally, the seeds change colors.

Smell: The presence of an off-smell or rancid smell is an indication that chia seeds have gone rancid.

Taste: If the chia seeds have passed the visual and sniff test then you can go ahead and taste them. If you feel something bitter while tasting chia seeds then it means that the chia seeds have gone rancid.

What are the risks of eating spoiled chia seeds?

Eating spoiled chia seeds can pose several risks to your health.The main problems are related to fungal contamination and the toxins produced by these fungi. Toxins are generally stable at cooking temperatures (3).

Sometimes referred to as a “24-hour bug,” food poisoning often resolves on its own after a day. However, if your symptoms worsen, it is important to seek medical attention as food poisoning can lead to dehydration, which can be harmful if left untreated.

Conclusion

In this article, we answered  the question “How long do chia seeds last in the fridge?”.  Chia seeds can remain fresh in the fridge for up to three years.

References

1. Cruz-Tirado JP, Oliveira M, de Jesus Filho M, Godoy HT, Amigo JM, Barbin DF. Shelf life estimation and kinetic degradation modeling of chia seeds (Salvia hispanica) using principal component analysis based on NIR-hyperspectral imaging. Food Control. 2021;123(April 2020):1–10.https://doi.org/10.1016/j.foodcont.2020.107777

2. Bonner FT. Storage of seeds. The Woody Plant Seed Material. Agriculture Handbook. 2008;727:85-96. https://www.fs.usda.gov/rm/pubs_series/wo/wo_ah727.pdf

3. Alshannaq A, Yu J-H. Occurrence, Toxicity, and Analysis of Major Mycotoxins in Food. International Journal of Environmental Research and Public Health [Internet] 2017;14(6):632. Available from: http://dx.doi.org/10.3390/ijerph14060632