1
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Liu L, Chen M, Zhao T, Yuan L, Mi Z, Bai Y, Fei P, Liu Z, Li C, Wang L, Feng F. Ratiometric fluorescence and smartphone-assisted sensing platform based on dual-emission carbon dots for brilliant blue detection. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 322:124782. [PMID: 38991616 DOI: 10.1016/j.saa.2024.124782] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2024] [Revised: 06/25/2024] [Accepted: 07/03/2024] [Indexed: 07/13/2024]
Abstract
In this study, an innovative ratiometric fluorescence and smartphone-assisted visual sensing platform based on blue-yellow dual-emission carbon dots (BY-CDs) was constructed for the first time to determine brilliant blue. The BY-CDs was synthesized via a facile one-step hydrothermal process involving propyl gallate and o-phenylenediamine. The synthesized BY-CDs exhibit favorable water solubility and exceptional fluorescence stability. Under excitation at 370 nm, BY-CDs show two distinguishable fluorescence emission bands (458 and 558 nm). Upon addition of brilliant blue, the fluorescence intensity at 558 nm exhibited a significant quenching effect attributed to fluorescence resonance energy transfer (FRET), while the fluorescence intensity at 458 nm was basically unchanged. The prepared BY-CDs can effectively serve as a ratiometric nanosensor for determining brilliant blue with the ratio of fluorescence intensities at 458 and 558 nm (F458/F558) as response signal. In addition, the developed ratiometric fluorescence sensor exhibits a noticeable alteration in color from yellow to green under UV light with a wavelength of 365 nm upon addition of varying concentrations of brilliant blue, which provides the possibility of visual detection of brilliant blue by a smartphone application. Finally, the BY-CDs based dual-mode sensing platform successfully detected brilliant blue in actual food samples and achieved a desirable recovery rate. This study highlights the merits of fast, convenient, economical, real-time, visual, high accuracy, excellent precision, good selectivity and high sensitivity for brilliant blue detection, and paves new paths for the monitoring of brilliant blue in real samples.
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Affiliation(s)
- Lizhen Liu
- Shanxi Datong University, Datong 037009, PR China
| | - Meng Chen
- Shanxi Datong University, Datong 037009, PR China
| | - Ting Zhao
- Shanxi Datong University, Datong 037009, PR China
| | - Lin Yuan
- Shanxi Normal University, Taiyuan 030032, PR China
| | - Zhi Mi
- Shanxi Datong University, Datong 037009, PR China.
| | - Yunfeng Bai
- Shanxi Datong University, Datong 037009, PR China
| | - Peng Fei
- Shanxi Datong University, Datong 037009, PR China
| | - Zhixiong Liu
- Shanxi Datong University, Datong 037009, PR China
| | - Caiqing Li
- Shanxi Datong University, Datong 037009, PR China
| | - Ligang Wang
- Shanxi Datong University, Datong 037009, PR China
| | - Feng Feng
- Shanxi Datong University, Datong 037009, PR China; Shanxi Normal University, Taiyuan 030032, PR China.
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2
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Tomac I, Adam V, Labuda J. Advanced chemically modified electrodes and platforms in food analysis and monitoring. Food Chem 2024; 460:140548. [PMID: 39096799 DOI: 10.1016/j.foodchem.2024.140548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2024] [Revised: 06/22/2024] [Accepted: 07/18/2024] [Indexed: 08/05/2024]
Abstract
Electrochemical sensors and electroanalytical techniques become emerging as effective and low-cost tools for rapid assessment of special parameters of the food quality. Chemically modified electrodes are developed to change properties and behaviour, particularly sensitivity and selectivity, of conventional electroanalytical sensors. Within this comprehensive review, novel trends in chemical modifiers material structure, electrodes construction and flow analysis platforms are described and evaluated. Numerous recent application examples for the detection of food specific analytes are presented in a form of table to stimulate further development in both, the basic research and commercial field.
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Affiliation(s)
- Ivana Tomac
- Department of Applied Chemistry and Ecology, Faculty of Food Technology Osijek, J. J. Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia.
| | - Vojtech Adam
- Department of Chemistry and Biochemistry, Faculty of AgriSciences, Mendel University in Brno, Generála Píky 1999/5, 613 00 Brno, Czech Republic.
| | - Jan Labuda
- Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinskeho 9, 812 37 Bratislava, Slovakia.
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3
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Park J, Cho YS, Seo DW, Choi JY. An update on the sample preparation and analytical methods for synthetic food colorants in food products. Food Chem 2024; 459:140333. [PMID: 38996638 DOI: 10.1016/j.foodchem.2024.140333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 06/23/2024] [Accepted: 07/02/2024] [Indexed: 07/14/2024]
Abstract
Colorants, especially synthetic colorants, play a crucial role in enhancing the aesthetic qualities of food owing to their cost-effectiveness and stability against environmental factors. Ensuring the safe and regulated use of colorants is essential for maintaining consumer trust in food safety. Various preparation and analytical technologies, which are continuously undergoing improvement, are currently used to quantify of synthetic colorants in food products. This paper reviews recent developments in analytical techniques for synthetic food colorants, detection and compares the operational principles, advantages, and disadvantages of each technology. Additionally, it also explores advancements in these technologies, discussing several invaluable tools of analysis, such as high-performance liquid chromatography, liquid chromatography-tandem mass spectrometry, electrochemical sensors, digital image analysis, near-infrared spectroscopy, and surface-enhanced Raman spectroscopy. This comprehensive overview aims to provide valuable insights into current progress and research in the field of food colorant analysis.
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Affiliation(s)
- Juhee Park
- Food Analysis Research Center, Food Industry Research Division, Korea Food Research Institute, Wanju 55365, Republic of Korea.
| | - Yong Sun Cho
- Food Analysis Research Center, Food Industry Research Division, Korea Food Research Institute, Wanju 55365, Republic of Korea.
| | - Dong Won Seo
- Food Analysis Research Center, Food Industry Research Division, Korea Food Research Institute, Wanju 55365, Republic of Korea.
| | - Ji Yeon Choi
- Food Analysis Research Center, Food Industry Research Division, Korea Food Research Institute, Wanju 55365, Republic of Korea.
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4
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Gonçalves-Filho D, De Souza D. Trends in pulse voltammetric techniques applied to foodstuffs analysis: The food additives detection. Food Chem 2024; 454:139710. [PMID: 38815328 DOI: 10.1016/j.foodchem.2024.139710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 03/11/2024] [Accepted: 05/14/2024] [Indexed: 06/01/2024]
Abstract
Food additives are chemical compounds intentionally added during foodstuff production to control technological functions, such as pH, viscosity, stability (color, flavor, taste, and odor), homogeneity, and loss of nutritional value. These compounds are fundamental in inhibition the degradation process and prolonging the shelf life of foodstuffs. However, their inadequate employment or overconsumption can adversely affect consumers' health with the development of allergies, hematological, autoimmune, and reproductive disorders, as well as the development of some types of cancer. Thus, the development and application of simple, fast, low-cost, sensitivity, and selectivity analytical methods for identifying and quantifying food additives from various chemical classes and in different foodstuffs are fundamental to quality control and ensuring food safety. This review presents trends in the detection of food additives in foodstuffs using differential pulse voltammetry and square wave voltammetry, the main pulse voltammetric techniques, indicating the advantages, drawbacks, and applicability in food analysis. Are discussed the importance of adequate choices of working electrode materials in the improvements of analytical results, allowing reliable, accurate, and inexpensive voltammetric methods for detecting these compounds in foodstuffs samples.
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Affiliation(s)
- Danielle Gonçalves-Filho
- Laboratory of Electroanalytical Applied to Biotechnology and Food Engineering (LEABE), Chemistry Institute, Uberlândia Federal University, Major Jerônimo street, 566, Patos de Minas, MG 38700-002, Brazil
| | - Djenaine De Souza
- Laboratory of Electroanalytical Applied to Biotechnology and Food Engineering (LEABE), Chemistry Institute, Uberlândia Federal University, Major Jerônimo street, 566, Patos de Minas, MG 38700-002, Brazil.
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5
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Ion BC, van Staden JKF, Georgescu-State R, Comnea-Stancu IR. An ultrasensitive electrochemical platform based on copper oxide nanoparticles and poly (crystal violet) for the detection of brilliant blue FCF from soft drinks. Food Chem 2024; 437:137751. [PMID: 37907001 DOI: 10.1016/j.foodchem.2023.137751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 10/09/2023] [Accepted: 10/11/2023] [Indexed: 11/02/2023]
Abstract
In this study, a highly sensitive and quick electrochemical platform based on poly (crystal violet) film and copper oxide nanoparticles for the detection of brilliant blue FCF from various soft beverages was developed. The synthesized copper oxide nanoparticles were investigated with Fourier transform infrared spectroscopy, scanning electron microscopy, and energy-dispersive X-ray. Further, crystal violet was electropolymerized on the surface of the carbon paste electrode modified with copper oxide nanoparticles. The electrochemical properties of poly (crystal) violet/copper oxide nanoparticles modified carbon paste electrode were assessed through the utilization of cyclic voltammetry and electrochemical impedance spectroscopy. Furthermore, the signal towards the oxidation of brilliant blue was examined using the differential pulse voltammetry method. Under ideal experimental conditions, the peak current exhibited a linear relationship with the brilliant blue concentration within the range of 0.01-1.00 nmol/L, with a sensitivity of 294.55 µA nmol/L cm-2 and a significant detection limit of 3 pmol/L. In the presence of other dyes and other food additives, the developed platform showed greater selectivity in detecting brilliant blue. The reliability of the designed platform was demonstrated by the 99.19 - 100.67 recovery percentage for the identification of BB in various soft drink samples.
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Affiliation(s)
- Bianca-Cristina Ion
- Laboratory of Electrochemistry and PATLAB Bucharest, National Institute of Research for Electrochemistry and Condensed Matter, Timisoara, Romania
| | - Jacobus Koos Frederick van Staden
- Laboratory of Electrochemistry and PATLAB Bucharest, National Institute of Research for Electrochemistry and Condensed Matter, Timisoara, Romania.
| | - Ramona Georgescu-State
- Laboratory of Electrochemistry and PATLAB Bucharest, National Institute of Research for Electrochemistry and Condensed Matter, Timisoara, Romania
| | - Ionela-Raluca Comnea-Stancu
- Laboratory of Electrochemistry and PATLAB Bucharest, National Institute of Research for Electrochemistry and Condensed Matter, Timisoara, Romania
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6
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Mohamed AM, Fouad FH, Raouf Fayek G, El Sayed KM, Ahmed MN, Mahmoud RZ, El Nashar RM. Recent advances in electrochemical sensors based on nanomaterials for detection of red dyes in food products: A review. Food Chem 2024; 435:137656. [PMID: 37806207 DOI: 10.1016/j.foodchem.2023.137656] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 09/26/2023] [Accepted: 10/01/2023] [Indexed: 10/10/2023]
Abstract
Red dyes as Allura Red (E129), Amaranth (E124), Ponceau 4R (E123), Erythrosine (E127) and Carmoisine (E122), are very popular food additives due to their stability, low cost, and minimal microbial contamination. Despite these advantages, their consumption may result in asthma, hyperactivity, carcinogenic effects, etc depending on the uptake and age. Therefore, the United States Food and Drug Administration (FDA) and European Food Safety Authority (EFSA) have managed the permissions of allowed daily intake (ADI) for consumption levels of these dyes to be 0.01-7.0 mg/kg to assure foodstuffs consumer's safety and avoid their adverse effects. Yet, many countries as Japan and USA have prohibited their use in food and drinks to reduce their possible health risks. Based on the above concentration ranges, highly sensitive and selective detection techniques are required, accordingly, the application of electrochemical sensors for the analysis of these dyes in food samples is very promising due to their superior sensitivity and selectivity, low cost and rapid response compared to traditional spectrophotometric or chromatographic methods. Also, they can be miniaturized, portable and require no complicated sampling or preparation procedures, besides being ecofriendly which allows their commercialization for public consumers in fast detection kits. In this review, the role of nanomaterials such as: carbon-based, transition metal oxides, metal organic frameworks, ionic liquids and others in enhancing the detection properties of modified electrochemical sensors for red dyes will be evaluated in terms of the type of nanomaterial applied, tested food samples and their impact on the evaluation of foodstuffs quality.
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Affiliation(s)
- Aya M Mohamed
- Chemistry Department, Faculty of Science, Cairo University, Giza 112631, Egypt
| | - Fouad Hassan Fouad
- Chemistry Department, Faculty of Science, Cairo University, Giza 112631, Egypt
| | - George Raouf Fayek
- Chemistry Department, Faculty of Science, Cairo University, Giza 112631, Egypt
| | | | - Mohamed Nabil Ahmed
- Chemistry Department, Faculty of Science, Cairo University, Giza 112631, Egypt
| | | | - Rasha M El Nashar
- Chemistry Department, Faculty of Science, Cairo University, Giza 112631, Egypt.
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7
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Salman BI. An Innovative Selective Fluorescence Sensor for Quantification of Hazardous Food Colorant Allura Red in Beverages Using Nitrogen-Doped Carbon Quantum Dots. J Fluoresc 2024; 34:599-608. [PMID: 37329379 PMCID: PMC10914892 DOI: 10.1007/s10895-023-03303-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Accepted: 06/05/2023] [Indexed: 06/19/2023]
Abstract
An innovative simple, sensitive, and selective method has been developed and validated for quantification of hazardous Allura red (AR, E129) dye in beverages. Allura red (AR) is a synthetic dye that is commonly used in the food industry to give foods a bright and appealing color. The method is based on microwave-assistant nitrogen-doped carbon quantum dots (N@CQDs) from a very cheap source with a high quantum yield equal to (36.60%). The mechanism of the reaction is based on an ion-pair association complex between AR and nitrogen-doped carbon quantum dots (N@CQDs) at pH 3.2. The reaction between AR and N@CQDs led to a quenching effect of the fluorescence intensity of N@CQDs at 445 nm after excitation at 350 nm. Moreover, the quantum method's linearity covered the range between 0.07 and 10.0 µg mL- 1 with a regression coefficient is 0.9992. The presented work has been validated by ICH criteria. High-resolution transmission electron microscopy (HR-TEM), X-ray photon spectroscopy (XPS), Zeta potential measurements, fluorescence, UV-VIS, and FTIR spectroscopy have all been used to fully characterize of the N@CQDs. The N@CQDs were successfully utilized in different applications (beverages) with high accuracy.
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Affiliation(s)
- Baher I Salman
- Pharmaceutical Analytical Chemistry Department, Faculty of Pharmacy, Al-Azhar University, Assiut branch, Assiut, 71524, Egypt.
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8
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Bukharinova MA, Khamzina EI, Stozhko NY, Tarasov AV. Highly sensitive voltammetric determination of Allura Red (E129) food colourant on a planar carbon fiber sensor modified with shungite. Anal Chim Acta 2023; 1272:341481. [PMID: 37355328 DOI: 10.1016/j.aca.2023.341481] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 05/23/2023] [Accepted: 06/04/2023] [Indexed: 06/26/2023]
Abstract
This article presents an original planar carbon fiber electrode (PCFE), in which shungite (SHU) is used as a modifier for the first time. Shungite is a unique natural nanostructured composite consisting of carbon in the form of aggregated graphene stacks, oxides of silicon, titanium, aluminum, iron, magnesium, potassium, etc. Macro- and micro-elements, biologically active components that are present in shungite provide it with attractive antioxidant properties, make it a biocompatible and environmentally friendly material that meets the principles of green chemistry. A unique supramolecular structure of shungite carbon presents a multilayer globular-cluster formation with mesopores in the internal volume. It determines specific physical, chemical, catalytic, and adsorption properties of shungite. Carbon fiber with an irregular 3D structure was used as an effective electrode platform for strong immobilization of shungite. The PCFE was fabricated using a simple and scalable hot lamination technology that produces very low cost flexible planar electrodes. The sensor (SHU/PCFE) was characterized by scanning electron microscopy; electrochemical impedance analysis; cyclic, differential-pulse and stripping voltammetry. The SHU/PCFE showed a 2.5-fold increase in the electroactive surface area, a 1.8-fold decrease in the electron transfer resistance compared with the bare PCFE. Under optimal experimental conditions and preconcentration at +0.2 V (vs. Ag/AgCl) 180 s, the developed sensor allowed the quantification of Allura Red in the ranges of 0.001-0.1 and 0.1-2 μmol L-1 with an extremely low detection limit of 0.36 nmol L-1. Moreover, this convenient and cost-effective sensor also has good repeatability, stability and anti-interference ability. The interfering effect of sweeteners and preservatives in the determination of Allura Red does not exceed 3.6%. The practical application of the SHU/PCFE was demonstrated using drink samples, lollipops and pharmaceuticals.
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Affiliation(s)
- Maria A Bukharinova
- Scientific and Innovation Center of Sensor Technologies, Ural State University of Economics, 620144, Yekaterinburg, Russia.
| | - Ekaterina I Khamzina
- Scientific and Innovation Center of Sensor Technologies, Ural State University of Economics, 620144, Yekaterinburg, Russia; Department of Physics and Chemistry, Ural State University of Economics, 620144, Yekaterinburg, Russia.
| | - Natalia Yu Stozhko
- Department of Physics and Chemistry, Ural State University of Economics, 620144, Yekaterinburg, Russia.
| | - Aleksey V Tarasov
- Scientific and Innovation Center of Sensor Technologies, Ural State University of Economics, 620144, Yekaterinburg, Russia.
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9
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Wu Q, Duan XJ, Lv HT, Wang LT. Red-emitting carbon dots as fluorescent probes for the rapid detection of brilliant blue FCF in foods. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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10
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Vargas‐Varela A, Cardenas‐Riojas AA, Nagles E, Hurtado J. Detection of Allura Red in Food Samples Using Carbon Paste Modified with Lanthanum and Titanium Oxides. ChemistrySelect 2023. [DOI: 10.1002/slct.202204737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Anthony Vargas‐Varela
- Facultad de Química e Ing. Química Universidad Nacional Mayor de San Marcos. Lima Perú 07016
| | | | - Edgar Nagles
- Facultad de Química e Ing. Química Universidad Nacional Mayor de San Marcos. Lima Perú 07016
| | - John Hurtado
- Departamento de Química Universidad de los Andes Bogotá Colombia
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11
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Gimadutdinova L, Ziyatdinova G, Davletshin R. Selective Voltammetric Sensor for the Simultaneous Quantification of Tartrazine and Brilliant Blue FCF. SENSORS (BASEL, SWITZERLAND) 2023; 23:1094. [PMID: 36772133 PMCID: PMC9920251 DOI: 10.3390/s23031094] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 01/11/2023] [Accepted: 01/16/2023] [Indexed: 06/18/2023]
Abstract
Tartrazine and brilliant blue FCF are synthetic dyes used in the food, cosmetic and pharmaceutical industries. The individual and/or simultaneous control of their concentrations is required due to dose-dependent negative health effects. Therefore, the paper presents experimental results related to the development of a sensing platform for the electrochemical detection of tartrazine and brilliant blue FCF based on a glassy carbon electrode (GCE) modified with MnO2 nanorods, using anodic differential pulse voltammetry. Homogeneous and stable suspensions of MnO2 nanorods have been obtained involving cetylpyridinium bromide solution as a cationic surfactant. The MnO2 nanorods-modified electrode showed a 7.9-fold increase in the electroactive surface area and a 72-fold decrease in the electron transfer resistance. The developed sensor allowed the simultaneous quantification of dyes for two linear domains: in the ranges of 0.10-2.5 and 2.5-15 μM for tartrazine and 0.25-2.5 and 2.5-15 μM for brilliant blue FCF with detection limits of 43 and 41 nM, respectively. High selectivity of the sensor response in the presence of typical interference agents (inorganic ions, saccharides, ascorbic and sorbic acids), other food dyes (riboflavin, indigo carmine, and sunset yellow), and vanillin has been achieved. The sensor has been tested by analyzing soft and isotonic sports drinks and the determined concentrations were close to those obtained involving the chromatography technique.
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Affiliation(s)
- Liliya Gimadutdinova
- Analytical Chemistry Department, Kazan Federal University, Kremleyevskaya, 18, Kazan 420008, Russia
| | - Guzel Ziyatdinova
- Analytical Chemistry Department, Kazan Federal University, Kremleyevskaya, 18, Kazan 420008, Russia
| | - Rustam Davletshin
- Department of High Molecular and Organoelement Compounds, Kazan Federal University, Kremleyevskaya, 18, Kazan 420008, Russia
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12
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Pliuta K, Snigur D. Determination of Allura Red AC with a β‐Cyclodextrin‐Modified Carbon Paste Electrode. ChemistrySelect 2022. [DOI: 10.1002/slct.202203070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Konstantin Pliuta
- Department of Analytical and Toxicological Chemistry Faculty of Chemistry and Pharmacy Odessa I.I. Mechnikov National University Odessa 65082 Ukraine
| | - Denys Snigur
- Department of Analytical and Toxicological Chemistry Faculty of Chemistry and Pharmacy Odessa I.I. Mechnikov National University Odessa 65082 Ukraine
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13
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Zheng Y, Mao S, Zhu J, Fu L, Zare N, Karimi F. Current status of electrochemical detection of sunset yellow based on bibliometrics. Food Chem Toxicol 2022; 164:113019. [DOI: 10.1016/j.fct.2022.113019] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 04/01/2022] [Accepted: 04/11/2022] [Indexed: 12/20/2022]
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14
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Karimi-Maleh H, Beitollahi H, Senthil Kumar P, Tajik S, Jahani PM, Karimi F, Karaman C, Vasseghian Y, Baghayeri M, Rouhi J, Show PL, Rajendran S, Fu L, Zare N. Recent advances in carbon nanomaterials-based electrochemical sensors for food azo dyes detection. Food Chem Toxicol 2022; 164:112961. [PMID: 35395340 DOI: 10.1016/j.fct.2022.112961] [Citation(s) in RCA: 142] [Impact Index Per Article: 71.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 03/17/2022] [Accepted: 03/22/2022] [Indexed: 01/24/2023]
Abstract
Azo dyes as widely applied food colorants are popular for their stability and affordability. On the other hand, many of these dyes can have harmful impacts on living organs, which underscores the need to control the content of this group of dyes in food. Among the various analytical approaches for detecting the azo dyes, special attention has been paid to electro-analytical techniques for reasons such as admirable sensitivity, excellent selectivity, reproducibility, miniaturization, green nature, low cost, less time to prepare and detect of specimens and the ability to modify the electrode. Satisfactory results have been obtained so far for carbon-based nanomaterials in the fabrication of electrochemical sensing systems in detecting the levels of these materials in various specimens. The purpose of this review article is to investigate carbon nanomaterial-supported techniques for electrochemical sensing systems on the analysis of azo dyes in food samples in terms of carbon nanomaterials used, like carbon nanotubes (CNT) and grapheme (Gr).
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Affiliation(s)
- Hassan Karimi-Maleh
- School of Resources and Environment, University of Electronic Science and Technology of China, P.O. Box 611731, Xiyuan Ave, Chengdu, PR China; Department of Chemical Engineering, Quchan University of Technology, Quchan, 9477177870, Iran.
| | - Hadi Beitollahi
- Environment Department, Institute of Science and High Technology and Environmental Sciences, Graduate University of Advanced Technology, Kerman, Iran.
| | - P Senthil Kumar
- Department of Chemical Engineering, Sri Sivasubramaniya Nadar College of Engineering, Kalavakkam, Chennai, 603110, India.
| | - Somayeh Tajik
- Research Center of Tropical and Infectious Diseases, Kerman University of Medical Sciences, Kerman, Iran
| | | | - Fatemeh Karimi
- Department of Chemical Engineering, Quchan University of Technology, Quchan, 9477177870, Iran.
| | - Ceren Karaman
- Department of Electricity and Energy, Akdeniz University, Antalya, 07070, Turkey
| | - Yasser Vasseghian
- Department of Chemistry, Soongsil University, Seoul, 06978, South Korea
| | - Mehdi Baghayeri
- Department of Chemistry, Faculty of Science, Hakim Sabzevari University, P.O. Box 397, Sabzevar, Iran
| | - Jalal Rouhi
- Faculty of Physics, University of Tabriz, Tabriz, 51566, Iran
| | - Pau-Loke Show
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, Semenyih, 43500, Selangor Darul Ehsan, Malaysia
| | - Saravanan Rajendran
- Faculty of Engineering, Department of Mechanical Engineering, University of Tarapaca, 1775, Arica, Chile
| | - Li Fu
- College of Materials and Environmental Engineering, Hangzhou Dianzi University, Hangzhou, 310018, PR China
| | - Najmeh Zare
- Department of Chemical Engineering, Quchan University of Technology, Quchan, 9477177870, Iran
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15
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Zhang K, Zeng H, Feng J, Liu Z, Chu Z, Jin W. Screen-printing of core-shell Mn 3O 4@C nanocubes based sensing microchip performing ultrasensitive recognition of allura red. Food Chem Toxicol 2022; 162:112908. [PMID: 35271983 DOI: 10.1016/j.fct.2022.112908] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 02/22/2022] [Accepted: 03/05/2022] [Indexed: 12/25/2022]
Abstract
Allura red (AR) is a member of azo dyes is commonly used as an additive in foods and soft drinks. However, due to the special harm of the azo structure to the human body, the dosage control of AR becomes particularly necessary. The present detection methods are time-consuming, expensive and complicated. In order to address the above issues, a core-shell nanocubes constructed sensor has been developed to determine the ultrawide detection range and selective recognition of AR with a long-term reusability. The core-shell architecture is composed of carbon material of 12.64 nm thickness covering 600 nm Mn3O4 nanocube. This nanocomposite combines the advantages of Mn3O4@C, possessing high electrocatalysis and chemical stability. As confirmed in using sports drinks as real samples, the as-prepared AR sensor exhibites excellent selectivity with an ultra-wide linear range from 0.1 to 1748.4 μM, and meanwhile, this sensor can also meet the requirements of remarkable anti-interference and reusability over 30 days.
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Affiliation(s)
- Ke Zhang
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Chemical Engineering, Nanjing Tech University, Nanjing, 211816, PR China
| | - Hui Zeng
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Chemical Engineering, Nanjing Tech University, Nanjing, 211816, PR China
| | - Jingyu Feng
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Chemical Engineering, Nanjing Tech University, Nanjing, 211816, PR China
| | - Zhengkun Liu
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Chemical Engineering, Nanjing Tech University, Nanjing, 211816, PR China
| | - Zhenyu Chu
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Chemical Engineering, Nanjing Tech University, Nanjing, 211816, PR China.
| | - Wanqin Jin
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Chemical Engineering, Nanjing Tech University, Nanjing, 211816, PR China
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16
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He SH, Jiang H. Qualitative and quantitative analysis of some co-existing colorants in some hard candies. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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17
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Effect of positive In(III) doped in nickel oxide nanostructure at modified glassy carbon electrode for determination of allura red in soft drink powders. MONATSHEFTE FUR CHEMIE 2021. [DOI: 10.1007/s00706-021-02863-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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18
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Pliuta K, Chebotarev A, Pliuta A, Snigur D. Voltammetric Determination of Allura Red AC onto Carbone‐paste Electrode Modified by Silica with Embedded Cetylpyridinium Chloride. ELECTROANAL 2020. [DOI: 10.1002/elan.202060367] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Konstantin Pliuta
- Department of Analytical and Toxicological Chemistry, Faculty of Chemistry and Pharmacy Odessa I.I. Mechnikov National University Odessa 65082 Ukraine
| | - Alexander Chebotarev
- Department of Analytical and Toxicological Chemistry, Faculty of Chemistry and Pharmacy Odessa I.I. Mechnikov National University Odessa 65082 Ukraine
| | - Anastasia Pliuta
- Department of Analytical and Toxicological Chemistry, Faculty of Chemistry and Pharmacy Odessa I.I. Mechnikov National University Odessa 65082 Ukraine
| | - Denys Snigur
- Department of Analytical and Toxicological Chemistry, Faculty of Chemistry and Pharmacy Odessa I.I. Mechnikov National University Odessa 65082 Ukraine
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Damera D, Manimaran R, Krishna Venuganti VV, Nag A. Green Synthesis of Full-Color Fluorescent Carbon Nanoparticles from Eucalyptus Twigs for Sensing the Synthetic Food Colorant and Bioimaging. ACS OMEGA 2020; 5:19905-19918. [PMID: 32803087 PMCID: PMC7424742 DOI: 10.1021/acsomega.0c03148] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Accepted: 07/21/2020] [Indexed: 05/20/2023]
Abstract
Full-color fluorescent carbon nanoparticles (CNPs) are produced by a facile and green hydrothermal method followed by the differential washing technique. Eucalyptus twigs are used as a precursor to synthesize multiemissive light blue, blue, green, and red CNPs. Brilliant Blue FCF (BB) is a widely used synthetic food colorant, which is toxic for the human body, when consumed beyond the permitted limit. Herein, we demonstrate light blue CNPs as a sensor for selective and sensitive detection of BB via a fluorescence quenching mechanism with a limit of detection of 200 nM. Temperature-dependent fluorescence and 1H NMR studies confirmed the mechanism as combined dynamic and static quenching. To demonstrate the practical efficacy of the sensor, BB is effectively detected and estimated in selected food samples procured from the market. Moreover, the biocompatibility of light blue and blue CNPs is examined and confirmed by performing a cytotoxicity assay on MDA-MB-231 cell lines. Subsequently, the cellular imaging study is also carried out to explore the internalization process of the CNPs as a function of concentration. To the best of our knowledge, this is the first time that Eucalyptus twigs, a natural source of high abundance, are used as raw materials and valorized for sensing artificial food color and bioimaging purposes.
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Affiliation(s)
| | | | | | - Amit Nag
- Department
of Chemistry, BITS-Pilani, Hyderabad Campus, Hyderabad 500078, India
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20
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Shah A. A Novel Electrochemical Nanosensor for the Simultaneous Sensing of Two Toxic Food Dyes. ACS OMEGA 2020; 5:6187-6193. [PMID: 32226903 PMCID: PMC7098044 DOI: 10.1021/acsomega.0c00354] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Accepted: 03/04/2020] [Indexed: 06/10/2023]
Abstract
This work reports for the first time the preparation and performance of a nanosensor for the simultaneous detection of metanil yellow and fast green, which are toxic food dyes. For the development of this sensitive platform, the surface of a glassy carbon electrode (GCE) was modified with calixarene and gold nanoparticles. The sensing ability of the designed nanosensor (calix8/Au NPs/GCE) was tested by cyclic voltammetry, differential pulse voltammetry, and electrochemical impedance spectroscopy. The influence of a number of parameters was investigated for optimizing the conditions to achieve the best response of the target analytes. Due to the synergistic activity of calix[8]arene and Au nanoparticles, the calix8/Au NPs/GCE nanocomposite was found to significantly enhance the signals of the selected food dyes in comparison to bare GCE. Under optimized conditions, limits of detection for metanil yellow and fast green were found to be 9.8 and 19.7 nM, respectively, at the calix8/Au NPs/GCE. The designed sensing platform also demonstrated figures of merit when applied for the sensing of food dyes in real water and juice samples. Moreover, high percent recovery, reproducibility, and stability suggested applicability of the designed electrochemical platform for real sample analysis.
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Affiliation(s)
- Afzal Shah
- Department
of Chemistry, Quaid-i-Azam University, Islamabad 45320, Pakistan
- Department
of Chemistry, College of Science, University
of Bahrain, Sakhir, P.O Box 32038, The Kingdom of Bahrain
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21
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Silva TA, Wong A, Fatibello-Filho O. Electrochemical sensor based on ionic liquid and carbon black for voltammetric determination of Allura red colorant at nanomolar levels in soft drink powders. Talanta 2020; 209:120588. [DOI: 10.1016/j.talanta.2019.120588] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 11/20/2019] [Accepted: 11/21/2019] [Indexed: 10/25/2022]
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22
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Li G, Wu J, Jin H, Xia Y, Liu J, He Q, Chen D. Titania/Electro-Reduced Graphene Oxide Nanohybrid as an Efficient Electrochemical Sensor for the Determination of Allura Red. NANOMATERIALS (BASEL, SWITZERLAND) 2020; 10:E307. [PMID: 32054018 PMCID: PMC7075179 DOI: 10.3390/nano10020307] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 02/03/2020] [Accepted: 02/05/2020] [Indexed: 01/28/2023]
Abstract
Titania/electro-reduced graphene oxide nanohybrids (TiO2/ErGO) were synthesized by the hydrolysis of titanium sulfate in graphene oxide suspension and in situ electrochemical reduction. It provides a facile and efficient method to obtain nanohybrids with TiO2 nanoparticles (TiO2 NPs) uniformly coated by graphene nanoflakes. TiO2/ErGO nanohybrids were characterized by transmission electron microscopy, X-ray diffraction, cyclic voltammogram, and electrochemical impedance spectroscopy in detail. Compared with pure ErGO and TiO2 NPs, TiO2/ErGO nanohybrids greatly enhanced the electrocatalytic activity and voltammetric response of Allura Red. In the concentration range of 0.5-5.0 μM, the anodic peak currents of Allura Red were linearly correlated to their concentrations. However, the linear relationship was changed to the semi-logarithmic relationship at a higher concentration region (5.0-800 μM). The detection limit (LOD) was 0.05 μM at a signal-to-noise ratio of 3. The superior sensing performances of the proposed sensor can be ascribed to the synergistic effect between TiO2 NPs and ErGO, which provides a favorable microenvironment for the electrochemical oxidation of Allura Red. The proposed TiO2/ErGO/GCE showed good reproducibility and stability both in determination and in storage, and it can accurately detect the concentration of Allura Red in milk drinks, providing an efficient platform for the sensitive determination of Allura Red with high reliability, simplicity, and rapidness.
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Affiliation(s)
- Guangli Li
- College of Life Sciences and Chemistry, Hunan University of Technology, Zhuzhou 412007, China; (J.W.); (J.L.); (Q.H.)
- School of Materials Science and Energy Engineering, Foshan University, Foshan 528000, China
| | - Jingtao Wu
- College of Life Sciences and Chemistry, Hunan University of Technology, Zhuzhou 412007, China; (J.W.); (J.L.); (Q.H.)
| | - Hongguang Jin
- College of Materials Science and Engineering, Changsha University of Science and Technology, Changsha 410114, China;
| | - Yonghui Xia
- Zhuzhou Institute for Food and Drug Control, Zhuzhou 412000, China;
| | - Jun Liu
- College of Life Sciences and Chemistry, Hunan University of Technology, Zhuzhou 412007, China; (J.W.); (J.L.); (Q.H.)
| | - Quanguo He
- College of Life Sciences and Chemistry, Hunan University of Technology, Zhuzhou 412007, China; (J.W.); (J.L.); (Q.H.)
| | - Dongchu Chen
- School of Materials Science and Energy Engineering, Foshan University, Foshan 528000, China
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Dubenska L, Dmukhailo A, Tvorynska S, Rydchuk P, Dubenska L. Synthetic Food Dyes – Some Aspects Of Use And Methods Of Determination. ACTA ACUST UNITED AC 2020. [DOI: 10.17721/moca.2020.5-20] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Color is one of the key ingredients for increasing the appetizing of food, so food dyes have become firmly established in food production technologies. However, with the acquisition of toxicity data of synthetic food dyes (SFD), there were restrictions and standards for their content in food have emerged. Numerous papers published in recent years demonstrate the importance of the problem of the use and definition of SFD. The review contains over 180 literary references in the field of usage and methods of determination of synthetic food dyes, among them regulatory documents (regulations), official internet resources of international and Ukrainian organizations, review articles and original works. Varieties of chromatography, enzyme-linked immunoassay, optical and electrochemical methods are used to identify and determine SFD. Special attention was paid to voltammetry (VA) as a method that is cheaper than chromatography and completely satisfies selectivity, sensitivity, reliability requirements and is compatible with the concept of green analytical chemistry, as it doesn't need organic solvents. Moreover, single sweep voltammetry can be considered as a screening method with low limits of determination and rapid respons
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