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. 2022 Sep 21;11(19):2956.
doi: 10.3390/foods11192956.

The Changes in Bell Pepper Flesh as a Result of Lacto-Fermentation Evaluated Using Image Features and Machine Learning

Ewa Ropelewska  1 , Kadir Sabanci  2 , Muhammet Fatih Aslan  2
Affiliations

The Changes in Bell Pepper Flesh as a Result of Lacto-Fermentation Evaluated Using Image Features and Machine Learning

Ewa Ropelewska et al. Foods. .

Abstract

Food processing allows for maintaining the quality of perishable products and extending their shelf life. Nondestructive procedures combining image analysis and machine learning can be used to control the quality of processed foods. This study was aimed at developing an innovative approach to distinguishing fresh and lacto-fermented red bell pepper samples involving selected image textures and machine learning algorithms. Before processing, the pieces of fresh pepper and samples subjected to spontaneous lacto-fermentation were imaged using a digital camera. The texture parameters were extracted from images converted to different color channels L, a, b, R, G, B, X, Y, and Z. The textures after selection were used to build models for the classification of fresh and lacto-fermented samples using algorithms from the groups of Lazy, Functions, Trees, Bayes, Meta, and Rules. The highest average accuracy of classification reached 99% for the models developed based on sets of selected textures for color space Lab using the IBk (instance-based K-nearest learner) algorithm from the group of Lazy, color space RGB using SMO (sequential minimal optimization) from Functions, and color space XYZ and color channel X using IBk (Lazy) and SMO (Functions). The results confirmed the differences in image features of fresh and lacto-fermented red bell pepper and revealed the effectiveness of models built based on textures using machine learning algorithms for the evaluation of the changes in the pepper flesh structure caused by processing.

Keywords: discrimination; image processing; machine learning algorithms; pepper preservation; spontaneous lacto-fermentation; texture parameters.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
The sample of red bell pepper fruit used in the experiments.
Figure 2
Figure 2
The original digital color images of samples of fresh and lacto-fermented bell pepper (a) and images converted to selected color channels: a (b); R (c); G (d); X (e).
Figure 3
Figure 3
A flowchart presenting steps of distinguishing fresh and lacto-fermented red bell pepper samples using image textures and machine learning algorithms.
See this image and copyright information in PMC

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