How to store maple syrup
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 “how to store maple syrup?” with an in-depth analysis of the proper storage of maple syrup. Moreover, we will also discuss the nutritional value of maple syrup.
How to store maple syrup?
You should store an unopened bottle of maple syrup keeping it in a dry, dark, and cool area, away from heat sources such as sunlight and stovetops. Although not mandatory, refrigerating unopened syrup is recommended to ensure better preservation.
After Opening, seal tightly and refrigerate at all times. Unlike some commercial syrups, natural maple syrup does not contain added preservatives, making refrigeration necessary to maintain its freshness.
Freezing maple syrup can help you preserve it for a longer time. (1)
How is maple syrup prepared for storage?
Traditionally, maple syrup is packaged at the “draw off” temperature, which ranges from 99°C to 103°C. This temperature is achieved either directly from the evaporator or the finishing pan.
Alternatively, after storage, the syrup is reheated to a minimum temperature of 82°C before immediate packaging.
Once filled, the containers of maple syrup naturally cool down. To ensure sterilization of the headspace and closure, the container is inverted or laid on its side.
This step helps prevent bacterial or fungal contamination. Failure to sterilize the container may result in changes to the syrup’s chemistry, including alterations in color and flavor.
Additionally, there is a risk of potential toxicity due to the presence of mycotoxins. It is therefore important to ensure proper sterilization of containers to maintain the quality and integrity of the maple syrup. (1)
What are the signs of spoiled maple syrup?
The main signs of maple spoilage are mold growth, off odor and off taste.
Mold growth on the surface of maple syrup is an obvious indicator of product defect. While mold spores are resistant to heat, the extensive evaporation process during syrup production is generally effective in eliminating fungal contaminants.
Thus, the presence of any mold in maple syrup is likely due to improper sanitation, low bottle filling temperature, or inadequate adherence to good manufacturing practices.
One way to assess the freshness of maple syrup is by giving it a sniff. If you detect an off-putting aroma, such as a sour or yeasty smell, it is best to discard the syrup to maintain quality.
If the maple syrup does not taste as it should, it is advisable to discard it for quality reasons. Unpleasant or off flavors may indicate spoilage or degradation of the syrup.
By being vigilant about mold growth, paying attention to odor, and evaluating the taste, you can ensure the maple syrup you consume is of high quality and enjoyable. (2)
Is it safe to consume expired maple syrup?
No, consuming expired maple syrup can lead to food poisoning and pose various health risks. Symptoms of food poisoning may include headaches, vomiting, stomachaches, and diarrhea, along with a loss of appetite and feelings of nausea.
Generally, these symptoms should resolve within a day or two. However, if they persist beyond this timeframe, it is essential to seek medical attention.
To avoid health issues, it is crucial to be aware of any signs of spoilage, such as an unusual smell or discoloration, as they indicate that the syrup has deteriorated and should not be consumed.
If you notice mold growth in the maple syrup, it is best to dispose of it promptly to prevent potential health hazards. Your well-being is of utmost importance, so exercising caution when dealing with spoiled food is crucial for maintaining good health. (3, 4)
How long does maple syrup remain good once opened?
Once opened, authentic maple syrup should be stored in the refrigerator, where it will remain fresh for about a year. On the other hand, opened containers of imitation maple syrup can be stored in the pantry for approximately one year.
Maple syrup, prior to opening, can be stored in the pantry for approximately one year. (5)
Can maple syrup go moldy?
Yes, molds can be formed on the surface of maple syrup.Aside from variations in syrup grade caused by microbial sap spoilage, the presence of a visible fungal mat on the syrup’s surface is a clear indication of product defect.
While mold spores have high thermal tolerance, it is generally believed that the extensive evaporation process involved in producing finished syrup effectively eliminates fungal contaminants.
Therefore, the occurrence of mold in maple syrup is likely attributed to inadequate sanitation, low bottle filling temperature, or a lack of adherence to proper manufacturing practices. (2)
What are the causes of maple syrup spoilage?
Spoilage can be caused by physical contaminants such as minerals, wood chips, dust, or ash, as well as microbial factors like yeast and fungi. It’s important to note that maple syrup doesn’t have an expiration date.
Maple syrup is derived from concentrating the xylem sap of the sugar maple tree (Acer saccharum). While the sap remains sterile when inside the tree’s xylem, it becomes highly susceptible to microbial growth when exposed to the environment.
Factors such as changes in environmental conditions (as sap flow is weather-dependent), improper sap storage, or unsanitary processing practices can contribute to contamination.
Contamination can result in various forms of defective sap, leading to a lower quality syrup. Fungi have the potential to contaminate syrup regardless of the sugar content.
Failure to properly sterilize containers can lead to bacterial or fungal contamination, which can affect the syrup’s chemistry, resulting in changes to its color and/or flavor.
In some cases, mycotoxins may be present, potentially causing toxicity. It is therefore important to prioritize container sterilization and adhere to good manufacturing practices to minimize the risk of contamination and maintain the quality and safety of maple syrup. (1, 2)
What other changes can occur during storage?
Syrup can undergo several changes during storage. If maple syrup is stored in plastic containers, it is susceptible to darkening over time. This darkening occurs because oxygen can permeate through the plastic, leading to oxidation of the syrup.
Furthermore, if the container is not properly sterilized, bacterial or fungal contamination can occur. This contamination can impact the chemical composition of the syrup, resulting in changes to its color and/or flavor before it reaches the point of spoilage.(1, 2)
Other FAQs about Maple Syrup that you may be interested in.
Substituting maple syrup for honey
Can maple syrup go in the fridge?
Conclusion
In this brief guide, we answered the question “how to store maple syrup?” with an in-depth analysis of the proper storage of maple syrup. Moreover, we discussed the nutritional value of maple syrup.
Citation
- Mary Lynn Whalen and Maria Franca Morselli. Fungi Associated with Pure Maple Syrup Packed at the Minimum Recommended Reheating Temperature. Journal of Food Protection,47, 688-689, 1984.
- Perry Jennifer J. A Comprehensive Review of Maple Sap Microbiota and Its Effect on Maple Syrup Quality. Food Reviews International 38, 2022.
- 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.
- Food Safety https://www.foodsafety.gov/
- U.S. Department of Agriculture. https://ask.usda.gov/ Website. Washington, DC. How long can you keep maple syrup?.
