Development of a Quantitative Colour-Based Software Method to Evaluate the Effectiveness of Active Antioxidant Packaging on Fresh Sliced Mushrooms

Abstract

A software-based procedure consisting of colour measurement of mushrooms was developed for assessing the effectiveness of a new antioxidant active packaging. As active agents, sodium metabisulphite combined with citric acid, green tea extract combined with α-tocopherol and purple carrot extract were evaluated. After obtaining the image of mushrooms with a conventional flatbed scanner, a MATLAB code was specially designed to obtain and compare histograms. Then, data were processed using principal component analysis (66% of the accumulated variance explained) and a successful classification of samples according to their age and antioxidant system was obtained. The developed procedure greatly exceeded the discrimination capabilities of other commonly used methods such as CIE L*a*b* (which was unable to find any significant difference between blank and antioxidant-treated mushrooms; L*blank = 70 ± 3; L*metabisulphite = 75 ± 5; L*green tea = 75 ± 5; L*carrot = 69 ± 5) and visual panel (where only sodium metabisulphite sample was perceived to be significantly different from the rest of the samples, with 27 positive votes out of 50). The developed method classified correctly up to 90% of blank samples according to their age. Besides, 100% and 70% of the mushrooms treated with sodium metabisulphite and green tea, respectively, were found to be fresher than their corresponding blanks. Among samples with sodium metabisulphite, 33% behaved as one-day blank samples, and 67% acted as 4-day blank samples, while among samples with green tea, 10% were found in the 1-day group, and 60% were found in the 4-day group. In contrast, purple carrot proved to be inefficient as an antioxidant. Thus, the difference between blank mushroom samples and those treated with antioxidants was objectively measured.