Food and Humanity 2 (2024) 100203

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Food and Humanity

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Is it possible to produce canned champignon mushrooms with less sulfite?

Vinicius Serafim Coelho a, b, Mariana Uliana Modolo a, Milton de Jesus Filho c,
Leandro Levate Macedo a, Wilton Soares Cardoso a, Flávia de Abreu Pinheiro a, *
a
Federal Institute of Espírito Santo, Venda Nova do Imigrante, Espírito Santo, Brazil
b
Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
c
Department of Pharmacy, Federal University of Juiz de Fora, Governador Valadares, Minas Gerais, Brazil

A R T I C L E I N F O A B S T R A C T

Keywords: This study aimed to evaluate the feasibility of reducing sulfite levels in canned mushrooms (Agaricus bisporus).
Agaricus bisporus Four formulations were developed: without sulfite and without condiment (F1); without sulfite but with
Additive condiment (F2); with sulfite but without condiment (F3); and with both sulfite and condiment (F4). The control
Color
group (C) consisted of traditional canned mushrooms prepared by the producer. These treatments were evaluated
Consumer
over a 42-day period. Acidity and pH analyses revealed that the control and F1 maintained a stable pH (<4.5) for
Food preservation
42 days. The formulations exhibited a greater browning index than fresh mushrooms at time zero. F3 demon­
strated the smallest overall color difference (ΔE) between storage times 0 and day 42. A consumer study indi­
cated that the addition of sulfite positively influenced the color of canned mushrooms in relation to purchase
intention. However, when the influence of labeling was evaluated, sample F1, labeled as “absence of sulfite,”
elicited greater purchase intention among consumers. Although consumers traditionally prefer pale yellow
mushrooms, often obtained through sulfites, this study suggests the commercial viability of canned champignons
with controlled sulfite content when coupled with appropriate marketing strategies.

1. Introduction 85–95%. They also lack a natural physical barrier to protect them from
external factors (Shekari et al., 2021). Consequently, their quality can
Mushrooms belonging to Agaricus bisporus are the most consumed degrade rapidly under improper storage or rough handling conditions,
globally, accounting for approximately 38% of worldwide mushroom making them susceptible to microbial contamination, tissue rupture,
production (Campos Junior et al., 2019). In Brazil, these mushrooms are and senescence. Browning reactions are one of the most prominent al­
especially prevalent, making up over 66% of the country’s total fresh terations, primarily mediated by polyphenol oxidases. These reactions
mushroom production. Known popularly in Brazil as “Paris Champi­ affect the mushroom’s appearance, forming dark pigments and altering
gnon,” this variety is also referred to as the “white mushroom” or its natural white color and nutritional characteristics (Lin & Sun, 2019;
“button mushroom” in other countries (ANPC, 2018). Dong et al., 2021; Marçal et al., 2021).
Consumption of mushrooms has seen a significant rise in recent years Canning production is a widely used method to increase champignon
(Wang et al., 2019). This increase is largely attributed to the mush­ mushroom preservation. To prevent the loss of desirable attributes,
room’s nutrient-rich chemical composition and the presence of bioactive mushroom producers and the industry employ chemical methods,
compounds. These attributes offer potential health benefits such as including adding sulfiting agents in their direct form (e.g., sulfur diox­
antioxidant, immunostimulatory, anti-inflammatory, antitumor, anti­ ide) or indirect form (e.g., sulfite salts, mainly sodium metabisulfite and
microbial, and anticancer properties, as well as the maintenance of in­ potassium metabisulfite) (Kumari et al., 2020; Premakumar et al.,
testinal homeostasis (Krishnamoorthi et al., 2022; Nzekoue et al., 2022; 2021). These additives are broadly used in the champignon production
Yadav & Negi, 2021; El-Deeb et al., 2022; Moumita & Das, 2022; Tirta chain, such as washing solutions and brines, as they have preservative
Ismaya et al., 2020). and antioxidant functions (Zhang et al., 2018).
Despite these advantages, mushrooms are inherently perishable due Although sulfite and its salts are employed for browning control,
to their high respiration rates and water content, which ranges between their indiscriminate use can harm human health (Moon et al., 2020). In

* Corresponding author.
E-mail address: [email protected] (F.A. Pinheiro).

https://doi.org/10.1016/j.foohum.2023.100203
Received 11 August 2023; Received in revised form 25 November 2023; Accepted 12 December 2023
Available online 15 December 2023
2949-8244/© 2023 Elsevier B.V. All rights reserved.
V.S. Coelho et al. Food and Humanity 2 (2024) 100203

fact, adverse health reactions caused by sulfites have been reported in additive.
various studies, including hives (Sadowska et al., 2021), crises in sen­ It is also worth noting that reducing sulfite concentrations in the
sitive asthmatic individuals (Bush et al., 1986; Vally & Misso, 2012), and production chain can impact the sensory and non-sensory characteristics
hypersensitivity such as anaphylaxis (Dean et al., 2018). of canned food compared to other products in the market. Therefore, a
From observations in loco during visits to champignon mushroom consumer market study must evaluate their perception and behavior
producers in the region of Venda Nova do Imigrante (Espírito Santo when purchasing and choosing products. This type of research can be
State, Brazil), noted what the producers the included sulfiting agents in used during the development stage of a new product to identify the
the production stages of canned mushrooms. In addition to the lack of characteristics presented in the product’s labeling and appearance,
control over the concentration of sulfites added to the process, we which influence the consumer when making decisions and purchases.
observed daily exposure of handlers to additives, often without personal Given the above, this study sought to develop canned champignon
protective equipment. It is also worth highlighting that, although the use mushrooms with reduced sulfite concentrations in the production stages
of sulfites is common, some producers do not declare the presence of the and evaluate the physicochemical stability of the products and the
additive on the product label. perception of potential consumers.
Hence, given the importance of maintaining the health of mushroom
handlers and consumers, research aimed at reducing and controlling the 2. Materials and methods
use of sulfites during the production stages of mushroom preserves is
crucial, in addition to guiding producers and employees who apply This study was developed in the laboratories of the Federal Institute
sulfites to these products. Thus, given these observations, the team of Espírito Santo campus Venda Nova do Imigrante, Brazil, and in a
proposed the research, monitoring the process and verifying the pro­ mushroom production farm located in the municipality of Domingos
duction predictions for canned mushrooms with the addition of sulfite Martins, Espírito Santo State, Brazil.
only during the mushroom washing stage and without adding the

Fig. 1. Flowchart of the processing of canned champignon mushrooms.

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V.S. Coelho et al. Food and Humanity 2 (2024) 100203

2.1. Monitoring canned mushroom production

100(x − 0.31)
BI = (2)
0.172
We initially sought to monitor the production chain of the canned
champignon mushroom from the harvesting stage to the final product to where:
understand the entire process and propose improvements in the pro­
a∗ + 1.75L∗
duction line, especially regarding sulfite use. After learning about the x= (3)
5.645L∗ + a∗ − 3.012b∗
process used by the partner producer, proposals were suggested to
reduce sulfite use and/or its concentration in the canned production
stages. 2.5. Consumer survey application

To conduct research with consumers to assess perceptions regarding

2.2. Obtaining the raw material mushroom consumption, the quantitative method was used through an
online questionnaire (Appendix 1). For this, the study was divided into
The samples of in natura and canned champignon mushrooms were the following steps: 1) definition of the target audience, 2) preparation
purchased from the partner producer’s property from August 2020 to of the questionnaire, 3) definition of the sample, 4) application of the
November 2020. The in natura samples were packed in polyethylene questionnaire, and 5) interpretation of the results. The questionnaire
plastic bags, transported in Styrofoam boxes to the laboratory of Pro­ consisted of questions about personal identification, socioeconomic
cessing of Products of Vegetable Origin, and stored under refrigeration character, consumption profile, and characteristics of the developed
(8 ± 2 ◦ C) for a maximum of 1 h until processing and analysis. product.

2.3. Canned mushroom preparation with and without sulfites 2.5.1. Definition of the target audience
This study mainly sought to reach innovative consumers because
The procedure for canned mushroom preparation is illustrated in they are always on the lookout for new products and will be the first to
Figure 1. Four formulations were developed: two using mushrooms try them, and immediate customers because they are the consumers who
without the addition of sulfites at any stage (F1 and F2) and two using elevate the product to the growth rank in the product life cycle and are
mushrooms washed exclusively with sulfite (F3 and F4). Formulations opinion leaders and agents of behavioral and consumption change.
F1 and F3 did not include condiments, while F2 and F4 incorporated
saffron and oregano condiments at a concentration of approximately 2.5.2. Sample definition
0.1% each. These condiments were purchased at a local market. The The sample size was determined using Equation 4 (Cochran & Ban­
brine used for all formulations contained 0.3% citric acid and 2% salt ner, 1977).
(NaCl). The control sample was the preserved mushroom produced and t20 × p × q
sold by the collaborating producer on their property. It contained sul­ n= (4)
d2
fites at various production stages. The final product yield was calculated
based on the mass (kg) obtained after the selection and cooking phases. where: n = sample size, p = percentage of the population of Venda
Nova do Imigrante that consumes mushrooms, q = complementary part
(q = 1 - p); d = margin of error of 10%, t0 = value found in the table
2.4. Physicochemical stability study (90% confidence interval, t0 = 1.64), according to the significance level
α = 10%. The value of p was considered unknown. Thus, p = 50% was
The study to assess the physicochemical stability spanned 42 days used (Costa et al., 2007).
and involved the formulated products and the producer’s preserved
mushrooms. Analyses were conducted at seven-day intervals (0, 7, 14,
2.6. Statistical analysis
21, 28, 35, and 42 days). The in natura mushrooms were only analyzed at
time 0, and these results served as the comparative basis for the various
The results were expressed as mean ± standard error (n = 3). Data
treatments. Total acidity (expressed as a percentage of citric acid) and
were submitted to analysis of variance (ANOVA) at a 5% significance
hydrogen potential (pH) were determined according to methods 942.15
level, and Dunnett’s test was used to compare means. The entire
and 981.12, respectively, of the Association of Official Analytical
experiment was performed with three repetitions in triplicate. The data
Chemists (AOAC, 1997). Brine and mushroom samples were examined
were analyzed using the statistical software MINITAB (version 19).
separately. The mushroom samples were processed using a mixer and
subsequently homogenized for weighing. Acidity was gauged by volu­
metric titration, utilizing a standardized 0.01 mol L− 1 NaOH solution 3. Results and discussion
and a 1% phenolphthalein indicator. All employed reagents met
analytical purity (PA) grade standards. The pH was measured using a 3.1. Monitoring of commercial mushroom preserve production
previously calibrated edge® HI2002 pH meter from Hanna brand.
The color assessment for the samples was performed on the surface of The monitoring process for commercially canned mushroom pro­
the whole fresh mushrooms. The color measurements were made in the duction on the partner producer’s property encompasses various stages,
CIELab color space, where L* represents luminosity ranging from black from harvesting the mushrooms to processing them into a canned form
(0) to white (100), a* is the chromatic component ranging from green (Figure 2). The mushrooms were harvested before the cap opening once
(− 120) to red (+120), and b* ranges from blue (− 120) to yellow they reached an ideal size. This harvesting was executed with utmost
(+120). A Konica Minolta colorimeter (model CR-400) was utilized for care to prevent any damage to the product. Post-harvest, the mushrooms
this purpose. The overall color difference value (ΔE*) was calculated were placed in plastic boxes and transferred to the processing facility for
according to Equation 1: strain removal and subsequent size categorization into large and small.
√̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅̅ The mushrooms were initially washed in running water to eliminate
ΔE = (ΔL∗ )2 + (Δa∗ )2 + (Δb∗ )2 (1) compost and substrate residues, followed by a wash in a sodium meta­
bisulfite solution of unspecified concentration. After this washing stage,
In addition to this value, the browning index (BI) was determined the mushrooms were boiled for 40 min in a mixture of citric acid and
according to the method proposed by Palou et al. (1999) using Equations sodium metabisulfite dissolved in water. Subsequently, they were stored
2 and 3. in canisters filled with the same solution as required, and a fresh brine

3
V.S. Coelho et al. Food and Humanity 2 (2024) 100203

Fig. 2. Flowchart of the producer chain.

was prepared for addition to the plastic containers. Each canister was and ANVISA RDC no. 352 (Brasil, 2003). The yield of the mushroom
labeled with the manufacturing date and treated with metabisulfite with sulfite (CCS) was 56%, and the yield of the sulfite-free mushroom
when necessary. was 59% (CSS), indicating an average mass loss of 42.5% after cooking.
This mass loss corresponds to a part of the water and solids of the
mushroom during cooking.
3.2. Development of the canned mushroom

The canned mushrooms were prepared as described in Section 2.3 to

meet the requirements of Codex Stan 55–1981 (CODEX STAN 55, 1994)

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V.S. Coelho et al. Food and Humanity 2 (2024) 100203

3.3. Physicochemical stability study previous storage of mushrooms in an acid solution explains their low pH
values (pH 3.54) at time 0 since the product was already stored with the
3.3.1. Total acidity and pH acidifying agent. In this study, the pH of in natura mushrooms without
The preserves’ formulations and samples produced by the producer sulfite was roughly 6.20. Aday (2016) reported an initial pH of in natura
were monitored for 42 days of storage to evaluate their physicochemical Agaricus bisporus at 6.65. This variation may be related to weather
stability regarding total acidity and pH value. As shown in Figure 3A (C conditions, harvest time, and substrate used (Sun et al., 2017).
preserve prepared by the producer), the balance between the pH of the The high water content and neutral pH of in natura mushrooms
brine and mushroom (approximately pH 3.40) occurred after seven provide an ideal environment for the growth of microorganisms (Sakare
days, and it was maintained until the end of the analyzed time (42 days). et al., 2023). This reinforces the need for acidification of preserves for
During the processing on the property, the mushrooms were stored in greater microbiological stability. According to ANVISA RDC no.
drums containing metabisulfite solution and citric acid and fractionated 352/2002 (Brasil, 2003), a mushroom preserve is defined as an artifi­
in plastic buckets with a new brine solution for commercialization. The cially acidified canned vegetable made from low-acidity raw material (i.

Fig. 3. Means of total acidity and pH with standard error for each treatment during the experimental period. C: Control (canned mushroom made by the producer);
F1: Canned mushroom without condiments and without sulfite; F2: Canned mushroom without sulfite and with condiments; F3: Canned mushroom with sulfite and
without condiments; F4: Canned mushroom with condiments and with sulfite; SF1, SF2, SF3, and SF4: Brine.

5
V.S. Coelho et al. Food and Humanity 2 (2024) 100203

e., foods that require the addition of organic acid to obtain the equi­ products, such as fresh and canned pickles. The author identified po­
librium pH ≤ 4.5 in the final product), and it must be submitted to tential factors affecting these variations, including preservation
pasteurization heat treatment for preservation. According to Figure 3A, methods, point of product acquisition, raw material composition,
the pH value of the mushrooms prepared by the producer is in accor­ packaging conditions, and microbiological properties. Therefore, the
dance with current legislation. importance of constructing an acidification curve for certain raw ma­
Figure 3B shows the values of pH and acidity of the brine and terials, like champignon mushrooms, is emphasized. Knowledge of this
mushroom (F1) over time. At time 0, we observed that the pH of the curve allows for a more precise determination of the amount of acid to
brine was lower (pH 3.88) than the mushroom (pH 5.02) because it was be used, ensuring that the pH of the brine remains in the ideal safety
the first day of preparation, and the mushroom had not osmotically range (pH < 4.6) and stays stable during storage.
absorbed the acid of the brine. At time 7, the pH values of the brine and Concerning the acidity of the raw mushrooms, an average value of
mushroom come into equilibrium (approximately pH 4.43) due to the 0.15% citric acid was noted. Generally, the acidity of the brine and
acidification procedure, causing the pH of the mushroom to decrease. mushroom preserves (F1, F2, F3, and F4) ranged from 0.18 to 0.22% and
During the monitoring period until the 42 days, the F1 formulation from 0.20 to 0.25% citric acid, respectively, throughout the studied
remained constant. In general, the same behavior for F1 was observed in storage period. Even though excessive acid was not used, as in the
F2, F3, and F4, respectively (Figure 3C–3E). producer’s preserve process, the acidity of both raw and processed
Evaluating the pH of F1, F2, F3, and F4 throughout the storage mushrooms showed variations (Figure 3). Additionally, it should be
period, it was observed that, generally, the values were within the safe highlighted that including sulfite did not affect the stability of either pH
limit (pH ≤ 4.6), as described by Aljahani (2020). The pH values of the or acidity in the canned food during the storage period, indicating that
preserves prepared by the producer remained around 3.40. The reduc­ reducing this additive did not influence these variables.
tion of pH to values of 4.6 or lower, coupled with adequate heat treat­
ment, ensures greater safety against spore-forming bacteria like 3.3.2. Colorimetric parameters, browning index, and overall color
Clostridium botulinum, thereby mitigating serious public health risks difference
(Nketia et al., 2020). It should be noted that the formulations prepared The mushroom color change was assessed by measuring the pa­
in this study were packed hot in pre-sterilized glass jars, hermetically rameters L* , a* , b* , global color variation, and BI of the preserves over
sealed, and immediately immersed in boiling water for heat treatment a 42-day experimental period. The averages for the color parameters,
(~100 ◦ C/15 min) to achieve better preservation and microbiological based on three repetitions for all formulations and the sample prepared
safety (Brasil, 2003; Tola & Ramaswamy, 2014). The mushrooms were by the producer, are presented in Table 1. Initially, the L* values for the
acidified in such a way that their sensory characteristics, especially their in natura mushrooms washed without sulfite (CSS) was 80.82; for those
flavor, were not significantly affected; they remained as similar as washed with sulfite (CCS), 81.00. As depicted in Figure 4, the CCS
possible to the raw mushrooms. sample displayed lighter coloration at time 0 compared to the CSS.
Moreover, Aljahani (2020) also reported pH variations in preserved Lower L* values correlated with mushroom darkening, a critical factor

Table 1
Colorimetric parameters, overall color variation, and browning index of champignon mushrooms during storage.
Time (days) 0 7 14 21

Parameter L a* b* L a* b* L a* b* L a* b*

CSS 80.82 2.00 14.97 - - - - - - - - -

± 0.34 ± 0.25 ± 1.01
CCS 81.00 0.46 14.30 - - - - - - - - -
± 3.87 ± 0.25 ± 1.02
C 72.79 -3.65 31.70 76.23 -3.66 39.24 72.83 -2.06 38.68 74.97 -3.02 37.37
± 1.87 ± 0.22 ± 1.20 ± 1.93 ± 0.39 ± 2.10 ± 1.69 ± 0.50 ± 1.49 ± 1.68 ± 0.32 ± 1.26
F1 67.66 3.12 29.96 70.92 1.63 33.01 62.76 3.19 29.61 67.41 2.78 31.35
± 2.11 ± 0.55 ± 2.09 ± 0.48 ± 0.87 ± 1.91 ± 4.16 ± 0.60 ± 0.86 ± 2.27 ± 0.32 ± 1.43
F2 66.43 1.69 42.49 67.09 1.55 37.43 67.28 1.44 38.55 64.69 3.53 37.46
± 2.26 ± 0.43 ± 1.07 ± 1.79 ± 0.54 ± 1.03 ± 1.80 ± 0.86 ± 1.89 ± 0.94 ± 0.23 ± 1.60
F3 74.11 3.47 38.77 71.24 0.20 35.44 72.80 -0.93 32.69 70.99 0.02 33.10
± 2.08 ± 0.28 ± 5.55 ± 1.07 ± 0.94 ± 0.81 ± 1.33 ± 0.35 ± 1.54 ± 2.27 ± 0.53 ± 0.89
F4 73.15 5.98 42.59 71.50 -1.83 42.55 72.98 -2.27 42.01 69.81 -0.09 39.30
± 2.68 ± 1.35 ± 5.24 ± 0.52 ± 0.98 ± 2.46 ± 1.36 ± 0.51 ± 1.33 ± 0.71 ± 0.96 ± 0.97
Time 28 35 42
(days)
Parameter L a* b* L a* b* L a* b*
CSS - - - - - - - - -
CCS - - - - - - - - -
C 75.49 -1.78 37.11 73.38 -2.85 34.06 74.93 -3.15 34.58
± 0.71 ± 0.37 ± 1.77 ± 1.15 ± 0.56 ± 1.70 ± 0.87 ± 0.82 ± 2.13
F1 63.99 2.95 31.15 62.54 4.62 30.42 61.23 4.85 31.16
± 2.71 ± 2.03 ± 1.46 ± 3.32 ± 0.67 ± 1.32 ± 0.79 ± 0.83 ± 1.73
F2 64.38 3.68 35.51 65.87 3.06 36.37 60.43 4.71 35.81
± 2.35 ± 0.60 ± 1.90 ± 2.39 ± 0.66 ± 1.14 ± 1.29 ± 0.52 ± 1.04
F3 69.78 1.09 34.04 71.27 1.05 34.38 68.66 0.33 35.35
± 1.28 ± 0.54 ± 0.98 ± 2.82 ± 0.15 ± 0.76 ± 0.83 ± 0.65 ± 1.68
F4 68.03 0.48 37.34 69.68 1.21 38.67 66.41 2.02 34.33
± 1.74 ± 0.85 ± 1.25 ± 2.12 ± 0.51 ± 1.28 ± 1.29 ± 0.46 ± 0.89

CSS: Champignon mushroom without sulfite; CCS: Champignon with sulfite; C: Control canned champignon mushroom prepared by the producer (mushrooms washed
and stored in jars with sulfite solution); F1: Canned champignon mushroom prepared for research (mushrooms without the addition of sulfite at any processing step
and without condiments); F2: Canned champignon mushroom prepared for research (mushroom without the addition of sulfite in any processing step and with
condiments); F3: Canned champignon mushroom prepared for research (mushroom with added sulfite in the processing step and without added seasonings); F4:
Canned champignon mushroom prepared for research (mushroom with added sulfite in the processing step and with condiments).

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V.S. Coelho et al. Food and Humanity 2 (2024) 100203

Fig. 4. In natura mushrooms. A: In natura mushrooms without sulfite washing (CSS); B: In natura mushrooms washed with sulfite (CCS).

influencing consumer purchasing decisions (Zhang et al., 2018; Yan This behavior is attributed to the addition of seasonings, notably saffron.
et al., 2023). According to Burton (1988), L* values for raw mushrooms Observations also indicated that F3 had higher mean values than F1
(Agaricus bisporus) typically range from 90 to 95, which is higher than during the storage period, suggesting that sulfite influences the char­
the values observed in this study. Liu et al. (2023) assigned the ideal in acteristic coloration of the mushrooms. The yellowish hue of the canned
natura mushroom color values of L* = 97, a* = 2 and b* = 0. mushrooms is presented in Figure 5.
When sample C was compared with samples F1 and F2, differences in In order to evaluate the effects of processing on the BI and overall
the L* parameter were evident; the control displayed higher luminosity color difference (ΔE*), the in natura mushroom sample without sulfite
(72.79) than F1 (67.66) and F2 (66.43) at time 0 (Table 1). Concerning washing was used as standard (CSS) (Table 2). We found that the in
the addition of seasonings in formulations F2 and F4 at time 0, it was natura mushroom washed with sulfite (CCS) and the control (i.e., pre­
concluded that preserves not washed with sulfite had lower L* values pared by the producer) did not show a significant BI (p > 0.05)
(66.43) compared to those washed with sulfite (73.15). When compared to the CSS. The other preserves (F1–F4) showed a higher BI
comparing sample C with formulations F1, F2, F3, and F4, sample F3 (p < 0.05), which is possibly due to the addition of condiments (F2 and
emerged as the lightest (74.11) (Table 1), indicating that sulfite effec­ F4) and processing without the addition of sulfite (F1 and F3). As for
tively controls preserve darkening. An examination of the mean ΔE*, the CCS sample showed a much lower value (7.31) than the others.
L* values during storage reveals higher means for formulations C, F3, This shows that the processing influenced the color of the formulations.
and F4 at all time points studied. Dunnett’s test for all samples (F1–F4) showed the same BI as the
No correlation was found between the a* parameter and the canned control (C) at time 0 (Table 2). At 42 days, only F3 demonstrated a BI
mushrooms, with means ranging from − 3.66 (C with 7 days of storage) similar (p > 0.05) to that of C. This similarity may be attributed to the
to 5.98 (F4 with 0 days of storage), regardless of the storage duration fact that F3 possesses characteristics more closely aligned with C than
(Table 1). As for b* , no difference was identified between the mush­ the other formulations (F1, F2, and F4), owing to the washing of
rooms CSS (14.97) and CCS (14.30) at time 0. Moreover, throughout the mushrooms with sulfite and the absence of added condiments (proced­
study, formulations F2 and F4 consistently displayed higher average ures also carried out in the standard sample).
values than the other preserves, except at 42 days of storage (Table 1). The values for the overall color difference (ΔE*) throughout the

Fig. 5. Canned champignon mushroom at 0 and 42 days of storage. C: Canned champignon mushroom prepared by the producer (mushroom washed and stored in
jars with sulfite solution); F1: canned champignon mushroom prepared for research (mushroom without the addition of sulfite at any processing step and without
condiments); F2: canned mushroom prepared for research (mushroom without the addition of sulfite at any processing step and with condiments); F3: canned
mushroom prepared for research (mushroom with added sulfite in the processing step and without condiments); F4: canned mushroom prepared for research
(mushroom with added sulfite in the processing step and with condiments).

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V.S. Coelho et al. Food and Humanity 2 (2024) 100203

Table 2 Table 3
Mean values of browning index (BI) and overall color difference (ΔE*) of canned Socioeconomic information of the participants.
champignon mushroom at 0 and 42 days compared to the control. Features Frequency % (n ¼ 100)
Treatment Mean values
Gender
0 days• 0 days•• 42 days•• Male 28
Female 72
BI ΔE* BI ΔE* BI ΔE* Age
CSS 20.82A — — — — — 18–28 43
CCS 19.14A 7.31 — — — — 29–29 28
C 52.04A 20.79 52.04A — 56.61A — 40–59 24
F1 58.93B 20.23 58.93A 9.68 73.74 17.03 > 60 5
F2 88.27B 30.70 88.27A 11.49 86.88 15.89 Income Range
F3 60.32B 23.83 60.32A 5.14 70.33A 7.26 BRL 1 to 1000.00 10
F4 67.97B 26.24 67.97A 14.00 71.02 10.58 BRL 1001.00 to 3000.00 35
BRL 3001.00 to 5000.00 22
CSS: Champignon mushroom without sulfite; CCS: Champignon with sulfite; C: BRL 5001.00 to 10,000.00 20
Control canned champignon mushroom prepared by the producer (mushrooms BRL 10,001.00 to 20,000.00 11
washed and stored in jars with sulfite solution); F1 and F2: Canned mushroom BRL 20,001.00 to 100,000.00 2
without the addition of sulfite and/or by-products in any step of the process; F3 Above BRL 100,001.00 0
and F4: Canned mushroom washed with sulfite solution and/or by-products Level of education
Elementary school 3
prior to preparing the canned product. •CSS: standard sample. ••C: standard
High school 20
sample. Means followed by letter A in the same column do not differ statistically
Undergraduate degree 37
from the standard sample compared to the BI by Dunnett’s test (p > 0.05). Graduate degree 13
Master’s Degree 15
study revealed variations in the color of each formulation compared to PhD 12
C. Moreover, the effects of using sulfite in the preservation process and
incorporating condiments into the formulations were evident. Specif­ because they do not know how to make different recipes with them.
ically, formulation F3 exhibited the lowest ΔE* values at time 0 (5.14) We found that sensory characteristics (n = 57), diversity of products
and 42 days (7.26) of storage, a pattern also observed for BI, as previ­ in the diet (n = 31), and nutritional value (n = 17) are the primary
ously noted. Consequently, formulation F3 most closely approximated reasons why consumers consume mushrooms. Bringye et al. (2021)
the color characteristics of C. It is worth mentioning that F3 was pre­ surveyed Hungarians and identified that mushroom consumption is
pared with mushrooms washed exclusively with sulfite, without any mainly associated with their medicinal and functional properties, as it is
further addition of this additive or canister storage as practiced by the considered a complementary food source.
producer. Additionally, F4 displayed the lowest ΔE* value at 42 days of The attribute flavor (n = 10), price (n = 10), and texture (n = 7) are
storage compared to time 0, deviating from the trends observed in other the factors that most influence the respondents not to consume canned
samples. mushrooms. According to ANPC (2018), the factors related to the final
Ramos and Gomide (2012) proposed classification intervals that price of mushrooms in commercial locations are closely linked to the
utilize the overall color difference (ΔE*) to ascertain the extent to which high cost of production and their low demand for direct consumption.
a sample’s total color impression diverges from the standard and In Figure 6, the percentage of survey participants and the primary
whether this difference is sensorially noticeable. Employing CSS as the forms of mushroom consumption were also reported and showed that
standard revealed a clear perception in the CCS sample, while other the canned product is the most consumed form (60.3%). This finding
samples were easily perceptible. When using C as the standard at time 0, was also reported by Boin and Nunes (2018) in a study conducted in
this perception was very clear for samples F3, F1, and F2 and easily Portugal, where 81.9% of respondents consumed mushrooms; the can­
perceptible for sample F4. At 42 days of storage, this perception ned version was the most consumed.
remained very clear for samples F3 and F4 and was easily perceptible for Most consumers opted for canned mushrooms, which can be related
samples F1 and F2. to several factors, including practicality since the product is ready for
consumption, large quantities in the market, and canned mushrooms
3.4. Market research being easier to store and having a longer shelf life. Due to these ad­
vantages, canned mushrooms have become increasingly popular
A questionnaire (Appendix 1) was prepared to assess the consumers’ (Dawadi et al., 2022). The authors also highlight that canned mush­
profile regarding the consumption of canned mushrooms with a possible rooms have the same nutritional value as fresh mushrooms.
reduction in sulfite use in the champignon mushroom production chain. Although most participants prefer canned mushrooms (Figure 6A),
It consisted of 21 questions that were applied online for 30 days. The we observed that one of the main reasons (n = 10) for those who do not
results of the socioeconomic characteristics of the participants are listed consume mushrooms is taste. In the case of canned mushrooms, because
in Table 3. they are an acidified product, their sensory characteristics are conse­
quently subject to changes, especially flavor, since organic acids are
3.4.1. Market assessment x sulfite reduction and new forms of consumption employed to acidify canned food and not the characteristic flavor of the
of canned mushroom product. Regarding the forms of using mushrooms for consumption
Our findings revealed that 78% of the participants consume mush­ (Figure 6B), 67% of consumers responded that they use mushrooms
rooms and 22% do not, although this value is not so representative mainly in dishes, such as stroganoff, followed by 42% in pizzas and 39%
compared to other countries in Europe and Asia and can be explained by in salads. It is noteworthy that, in this question, the respondent could
various factors such as price, cultural influences, and tradition, lack of mark more than one option.
information on the nutritional value of mushrooms, variety of products, Figure 7 shows consumers’ interest in the mushroom preserve for­
and climatic factors (ANPC, 2018). As for the frequency of consumption, mulations. As for the formulations without the label, the samples that
most respondents (60.5%) consumed mushrooms sporadically, 25.9% stood out were C (commercial mushroom preserves produced by the
monthly, 12.3% weekly, and 1.2% daily. A survey carried out by De producer), with 82%, and F3 (canned mushrooms with sulfite and
Cianni et al. (2023) describes that a considerable proportion of con­ without condiments), with 61%. When asked which formulation
sumers in India and Brazil have limited consumption of mushrooms aroused more interest in purchasing, among the chosen ones, it was C

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V.S. Coelho et al. Food and Humanity 2 (2024) 100203

Fig. 6. Preference regarding the form of consumption and use of the mushroom. A: Frequency in the percentage of participants x forms of mushroom consumption; B:
Frequency of participants x forms of mushroom consumption. a: stroganoff; b: salad; c: snacks; d: pizza; e: stew; f: in all combinations; g: pasta; h: sauces.

Fig. 7. Purchase interest in the mushroom preserve formulations. C: Control (canned mushroom made by the producer); F1: Canned mushroom without condiments
and without sulfite; F2: Canned mushroom without sulfite and with condiments; F3: Canned mushroom with sulfite and without condiments; F4: Canned mushroom
with condiments and with sulfite; Formulation(s) that consumers would purchase without the influence of the label; Formulation that showed highest purchase
interest by consumers without the influence of the label; Formulation(s) that consumers would purchase with the influence of the label; Formulation that showed
highest purchase interest by consumers with the influence of the label.

once again with 57%. This result shows that consumers are used to the aroused the greatest purchase intention was F1 (42%). The data proved
conventional food preserves in the market. When asked which formu­ that the information on the label (presence of sulfite) interfered with the
lations consumers would purchase influenced by the label, we observed purchase decision process and contributed to the choice of healthier
a higher preference for formulations F1 (canned mushroom without foods since sample F1 did not go through any sulfitation step.
seasoning and sulfite), at 58%, and F3 at 47%. Among them, the one that Moreover, we observed that 82% of the participants usually read the

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V.S. Coelho et al. Food and Humanity 2 (2024) 100203

labels of the foods they consume. Gomes et al. (2019) conducted a study Nevertheless, canned mushrooms with reduced or no added sulfite
on the use and knowledge of the labels of ultra-processed foods among may have a shorter shelf life compared to traditional preserves. Despite
college students and identified that the majority (59.6%) had the habit this limitation, such products offer health benefits and sensory attributes
of reading the labels of the foods they consume, being the appeal to that encourage consumer purchase. One of the primary challenges of
health and the price the main concerns in the choice. Barros et al. (2020) this study lies in persuading producers to adapt their longstanding
studied college students’ use and understanding of food labeling and production methods to incorporate more controlled usage of additives.
found that 82.5% claimed to read food labels. This manuscript shows the opportunity to develop future work to
Nonetheless, Moreira et al. (2019) indicated that although con­ study different formulations of canned mushrooms with the addition of
sumers do not usually read food labels, the frequency of reading in­ antioxidants, combined or not with acids, to maintain the color/quality
creases when it comes to a new product or a new condition of of the mushrooms. Additionally, you can evaluate sensory accessibility
preparation or intended use. It is worth noting that most participants and microbiological quality during the shelf life.
had higher education (Table 3), meaning the level of education in­ At the same time, studies can be carried out focusing on possible
fluences label reading, as Siqueira et al. (2014) reported. However, antinutritional and/or “antifunctional” properties (reduction in antiox­
when asked about the use of sulfites in the food industry and knowledge idant capacity, bioactive compounds and others) of sulfites in
of their applications, even though most respondents had a college edu­ mushrooms.
cation (77%), more than half of the participants did not know (52%) Finally, this study can also motivate health professionals to study the
their applications as additives. Thus, even by reading the labels, the effect of sulfites on the health of food handlers and consumers.
applications of sulfites are not fully known, as more accessible infor­
mation on consumer additives is needed to better understand their CRediT authorship contribution statement
functions in the food industry.
Regarding the intention of purchasing canned champignon mush­ Coelho Vinicius Serafim: Investigation, Writing – original draft.
room with reduced sulfite use or exemption in the production chain, Modolo Mariana Uliana: Investigation, Methodology. de Jesus Filho
48% of the consumers answered that they would definitely purchase the Milton: Conceptualization, Writing – original draft, Writing – review &
product, 34% would probably purchase it, 13% answered maybe yes or editing. Macedo Leandro Levate: Visualization, Writing – review &
no, 3% would probably not purchase it, and 2% definitely would not editing. Cardoso Wilton Soares: Funding acquisition, Supervision.
purchase it. There is a certain resistance on the part of a portion of Pinheiro Flávia de Abreu: Conceptualization, Data curation, Investi­
consumers when purchasing a product different from that traditionally gation, Methodology, Supervision, Writing – original draft, Writing –
found on the market. In this context, De Cianni et al. (2023) highlight review & editing.
the importance of studies that take into account consumer attitudes
towards new foods not yet present on the market and food neophobia. Declaration of Competing Interest
On the other hand, these results confirm consumers’ search for more
natural foods, free or with lower concentrations of chemical additives, The authors declare that they have no known competing financial
showing a growing health concern, resulting in greater interest in interests or personal relationships that could have appeared to influence
consuming foods with higher nutritional value, healthier, and fewer the work reported in this paper.
contaminants. Roman et al. (2017) reported the importance of natural
foods for most consumers in developed countries and a greater prefer­
Acknowledgments
ence for products free of synthetic food additives and preservatives.
Regarding the justifications for interest in purchasing the product,
The authors would like to thank the Federal Institute of Espírito
there is health appeal (n = 84), new product (n = 18), the addition of
Santo for the financial support.
herbs (n = 16), appearance (n = 15), and economical packaging
(n = 1). This proves that most consumers are concerned about foods
related to healthiness. Nevertheless, the lack of interest in consuming Human and animal rights and informed consent
new products (n = 4) and aspects related to appearance (n = 4) were the
factors most indicated by the lack of interest in purchasing mushrooms. This study was approved by the Research Ethics Committee with
human beings of the Instituto Federal do Espírito Santo (CAAE no.
4. Conclusion 39313520.0.0000.5072). All participants consented to participate.

Our research provided valuable insights into the production process Appendix A. Supporting information
of canned champignon, based on in loco observations. We noted the
indiscriminate use of sulfiting agents at various stages of mushroom Supplementary data associated with this article can be found in the
preservation, coupled with a lack of control over the sulfite concentra­ online version at doi:10.1016/j.foohum.2023.100203.
tions incorporated into the process. As for the physicochemical stability
of the canned mushrooms, it was generally observed that the acidic References
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