A Comprehensive Review on Electroanalytical Methodologies for the Determination of Carmoisine (E122)

An update on the sample preparation and analytical methods for synthetic food colorants in food products

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.

Eco-friendly synthesis of mesoporous praseodymium oxide nanoparticles for highly efficient electrochemical sensing of carmoisine in food samples

Herein, a mesoporous Pr6O11 nanoparticle (NPs) has been prepared via a simple sonochemical process employing an eco-friendly capping agent, grape juice, and utilized for the development of a novel electrochemical sensor to measure carmoisine. Chronoamperometry, cyclic voltammetry (CV), and differential pulse voltammetry (DPV) have been used for the investigation of the electrochemical behavior of mesoporous Pr6O11/Ionic liquid/Carbon paste electrode (MP-Pr6O11/IL/CPE) in the presence of carmoisine. The oxidation behavior of carmoisine has been examined, and it has been discovered that there was a greater enhancing signal with the MP-Pr6O11/IL/CPE. A lowdetection limit of 12 nM in a linear range of 0.09-135 µM was achieved by the novel carmoisine sensor. Good selectivity, repeatability, stability, and reproducibility were all features of the newly constructed sensor. As a result, the suggested procedurewas appropriate for routine analysis and ought to serve as a viable option for analyzing food colorant.

Electrochemical detection of carmoisine in the presence of tartrazine on the surface of screen printed graphite electrode modified with nickel-cobalt layered double hydroxide ultrathin nanosheets

Toxic effluents containing azo dyes are discharged from various industries and they adversely affect water resoures, soil, aquatic ecosystems. Also, excessive use of food azo dyes can be carcinogenic, toxic, and adversely affect human health. Therefore, the determination of food azo dyes is significant from the perspective of human health and aquatic organisms. In the present work, nickel-cobalt layered double hydroxide nanosheets were prepared and analyzed by various techniques (field emission-scanning electron microscopy, X-ray diffraction, and fourier Transform-Infrared spectroscopy). Then, the screen printed graphite electrode modified with nickel-cobalt layered double hydroxide nanosheets was used for the detection of carmoisine. The nickel-cobalt layered double hydroxide nanosheets/screen printed graphite electrode significantly improved the oxidation of carmoisine by increasing the response current and lowering potentials compared to unmodified screen printed graphite electrode. Based on the findings from differential pulse voltammetry, the nickel-cobalt layered double hydroxide nanosheets/screen printed graphite electrode sensor response towards carmoisine was linear (0.3-125.0 μM) with a detection limit of 0.09 μM. A sensitivity of 0.3088 μA μM^-1 was achieved. Also, the nickel-cobalt layered double hydroxide nanosheets/screen printed graphite electrode was used for voltammetric detection of carmoisine in the presence of tartrazine. Due to the catalytic activity of prepared layered double hydroxide, the prepared sensor exhibited remarkable separation of the peaks when carmoisine and tartrazine coexist. In addition, the prepared sensor showed good stability. Finally, the proposed sensor had promising applicability for analysis of study analytes in powdered juice and lemon juice, with commendable recoveries between 97.3% and 104.8%.