What happens if you eat expired quinoa?
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 article, we will answer the question “What happens if you eat expired quinoa?”, and how to tell if cooked quinoa has gone bad?
What happens if you eat expired quinoa?
Eating expired quinoa won’t make you sick, unless it has gone bad. The shelf life of quinoa has wide variations depending if it is already cooked or not. Uncooked can endure several years while cooked quinoa lasts only a few days. (1-3)
How long does quinoa last?
Cooked quinoa that is placed in an airtight container in the refrigerator can last 4 to 7 days. (1)
Uncooked 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.(2)
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. (3)
Does quinoa go bad?
Yes, quinoa goes bad. Quinoa does have a limited shelf life, but it generally maintains its quality for an extended period. Uncooked quinoa can remain good for a significant duration if stored properly. However, cooked quinoa has a shorter shelf life compared to its uncooked form. (4)
How to properly store quinoa?
For optimal storage of cooked quinoa, it is advisable to transfer it to an airtight container before refrigeration.
This step is crucial as it helps maintain its freshness and prevents it from absorbing any unwanted odors from other foods in the refrigerator.
The temperature at which you store quinoa significantly impacts its quality. Furthermore, maintaining the appropriate moisture content is vital for preserving its nutritional value during storage.
Wet grains have a higher susceptibility to spoilage and fungal infections compared to dry grains.
When it comes to cooking quinoa, steaming is considered a more conservative method compared to boiling. Therefore, whenever possible, it is recommended to opt for steaming as the preferred cooking technique.
In general, cooked foods should either be consumed immediately or stored briefly at a temperature above 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). These measures help minimize the risk of contamination and ensure food safety.(1, 4, 5)
For uncooked quinoa, during storage, various factors impact its nutritional quality. Moisture content and grain temperature, as well as the temperature and relative humidity of the storage environment, play significant roles.
Temperature fluctuations have a substantial influence on maintaining the quality of the grains. Additionally, moisture content is a critical aspect to consider when preserving the nutritional value during storage.
Wet quinoa is more prone to spoilage and fungal infections compared to dry quinoa, making moisture control vital especially in the fridge. (4)
Can you freeze cooked quinoa?
Yes, you can absolutely freeze cooked quinoa. But you should take into consideration the precautions that you need to take before storing any item in the freezer. First and foremost, you need to decide how long you want to store it.
If you want to store it for 3-4 days and are going to put cooked quinoa in the freezer, you will simply be wasting time on freezer bags and other wrappings and then thawing it again.
Make sure you keep the cooked quinoa in an airtight container. You can also use freezer bags or plastic wraps for this purpose. When quinoa is stored like this in the freezer, there is a good chance that it will last for 8-10 months in the freezer.
When you take out frozen quinoa, the best and the recommended way is to defrost them overnight in the fridge. This is because the fridge will ensure an even temperature throughout the night, eliminating the chances of contamination. (4, 6)
How to tell If the quinoa has gone bad?
When it comes to uncooked quinoa, if you notice an altered texture or an unusual odor, it is likely spoiled and should not be consumed.
These changes can serve as indicators that the quinoa has gone bad. Similarly, the presence of mold growth or any discoloration is a clear sign of spoilage, and the uncooked quinoa should be discarded.
In the case of cooked quinoa, spoilage is often indicated by a hard or slimy texture. If the cooked quinoa feels unusually hard or has a slimy consistency, it is best to discard it immediately.
Mold growth or any discolorations on the cooked quinoa also signify spoilage and should not be consumed.
It is important to note that quinoa, like other cereal grains and oilseeds, is susceptible to fungal growth and mycotoxin contamination.
To prevent spoilage, it is recommended to store quinoa in a cool, dry place, preferably in a tightly sealed container. This helps maintain its quality and reduces the risk of fungal contamination. (7)
What are the risks of eating spoiled quinoa?
Eating spoiled quinoa can frequently lead to mild food poisoning, which may manifest through symptoms such as headache, vomiting, stomachache, and diarrhea.
Other possible indications include a decrease in appetite and feelings of nausea. Generally, these symptoms subside within a day or two.However, if they persist for an extended period, it is advisable to seek medical attention.(1, 8)
Conclusion
In this article, we answered the question “What happens if you eat expired quinoa?”, and how to tell if cooked quinoa has gone bad?
References
- 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.
- 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.
- 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.
- 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.S. Department of Agriculture. https://www.fsis.usda.gov/ Website. Washington, DC. Freezing and Food Safety. 2013.
- 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 (2008) 153–157.
- Food Safety https://www.foodsafety.gov/
