Electroanalysis of food dyes - A review

Area of Science:

• Electrochemistry
• Food Science
• Analytical Chemistry

Background:

• Food colorants are widely used, necessitating reliable detection methods.
• Electrochemical techniques offer sensitive and selective analysis of food dyes.
• Understanding sensing interfaces and detection mechanisms is crucial for accurate food dye analysis.

Purpose of the Study:

• To provide a comprehensive overview of electrochemical investigations into food colorants.
• To highlight recent advances in electrochemical methods for detecting specific food dyes.
• To discuss practical applications, including real food sample analysis and simultaneous multi-dye detection.

Main Methods:

• Review of theoretical foundations for sensing interface preparation.
• Analysis of electrochemical detection mechanisms, advantages, and limitations.
• Focus on studies employing electrochemical techniques for food dye quantification.

Main Results:

• Detailed examination of electrochemical methods for detecting Azorubine (CR), Sunset Yellow FCF (SY), Tartrazine (TR), Brilliant Blue FCF (BB), Quinoline Yellow (QY), Patent Blue V (PBV), Indigo carmine (IC), Rhodamine B (RhB), Allura Red AC (AR), and Amaranth (AM).
• Emphasis on studies demonstrating practical application in real food matrices.
• Highlighting advancements in simultaneous multi-dye detection using single electroanalytical platforms.

Conclusions:

• Electrochemical sensing is a powerful tool for food dye analysis.
• Recent advances enable sensitive and simultaneous detection of multiple food dyes.
• Future research should focus on further practical applications and method optimization.