A simple and portable multi-colour light emitting diode based photocolourimeter for the analysis of mixtures of five common food dyes

Synthesis of polymer dots as fluorescent nanoprobe for the detection of Ponceau 4R, an additive color abuse in food

Abusing organic dyes in industrial food products is an important issue in many countries. Rapid chemical sensing of these compounds can be of great importance during the industrial life of humans. In this work, we synthesized a new fluorescent polymer dot and successfully applied it as an optical probe for the detection of red color abuse in foodstuffs. Ponceau 4R is a red organic dye additive that is used in some foodstuffs such as tomato sauces or pastes. It is too hazardous to human health. Detection of such abusage is challenging. The development of π-conjugated polymer dots having a bright emission band at visible can be a promising probe for the detection of food color additives. A variety of methods and monomers were previously used for their synthesis. Here, the Suzuki Coupling method was employed. The limit of detection (LOD) of the method was obtained 16 nmol L-1 for the detection of Ponceau 4R.

Sawmill waste derived carbon dots as a fluorescent probe for synthetic dyes in soft drinks

Herein, for the first time the carbon dots (CDs) were synthesized by reflux method from sawmill waste material. We also represent a novel strategy based on fluorescent CDs for determination of ponceau 4R and allura red dyes in soft drinks. Interestingly, both the dyes were sensitive and showed effective fluorescence quenching of the CDs owing to the interaction between them. The analytical applicability of CDs were evaluated for detection of both the dyes with a good linear relationship between the concentration range of 0.0 to 3.0 µg mL-1 and having detection limit 0.45 and 0.47 µg mL-1 for allura red and ponceau 4R dyes respectively. Meanwhile, the potential application of this novel fluorescent probe for dyes determination in real samples was validated in different soft drink samples with good accuracy and precision. Thus, these findings provides new insights for the potential risk assessment of both the dyes. Moreover, CDs acted as an excellent fluorescent material in cellular imaging owing to their cellular uptake and localization.

Electrochemiluminescence Detection of Sunset Yellow by Graphene Quantum Dots

Use of food additives, such as colorants and preservatives, is highly regulated because of their potential health risks to humans. Therefore, it is important to detect these compounds effectively to ensure conformance with industrial standards and to mitigate risk. In this paper, we describe the preparation and performance of an ultrasensitive electrochemiluminescence (ECL) sensor for detecting a key food additive, sunset yellow. The sensor uses graphene quantum dots (GQDs) as the luminescent agent and potassium persulfate as the co-reactant. Strong and sensitive ECL signals are generated in response to trace amounts of added sunset yellow. A detection limit (signal-to-noise ratio = 3) of 7.6 nM and a wide linear range from 2.5 nM to 25 μM are demonstrated. A further advantage of the method is that the luminescent reagents can be recycled, indicating that the method is sustainable, in addition to being simple and highly sensitive.

Simultaneous Determination of Synthetic Food Dyes Using a Single Cartridge for Preconcentration and Separation Followed by Photometric Detection

A novel preconcentration/separation method for simultaneous sorption-spectrophotometric determination of anionic food dyes Sunset Yellow and Tartrazine is proposed. The method is based on preconcentration of the dyes using solid phase extraction on a cartridge filled with silica chemically modified with C16 groups from aqueous solution at pH 1 followed by elution with water/acetonitrile mixture containing 2 mmol·L−1 KH2PO4 adjusted to pH 3 with a step gradient of acetonitrile content. This elution allows quantitative separation of the dyes which makes their individual spectrophotometric determination possible. The detection limits for Tartrazine and Sunset Yellow are 0.15 and 0.11 μg·mL−1 and the linearity range is 2–20 μg·mL−1. The method is applied for analysis of beverages. The recovery of dyes is higher than 97% at the relative standard deviation not exceeding 10%.

Analytical and Sample Preparation Techniques for the Determination of Food Colorants in Food Matrices

Color additives are widely used by the food industry to enhance the appearance, as well as the nutritional properties of a food product. However, some of these substances may pose a potential risk to human health, especially if they are consumed excessively and are regulated, giving great importance to their determination. Several matrix-dependent methods have been developed and applied to determine food colorants, by employing different analytical techniques along with appropriate sample preparation protocols. Major techniques applied for their determination are chromatography with spectophotometricdetectors and spectrophotometry, while sample preparation procedures greatly depend on the food matrix. In this review these methods are presented, covering the advancements of existing methodologies applied over the last decade.

A Review of Extraction and Analytical Methods for the Determination of Tartrazine (E 102) in Foodstuffs

Tartrazine is an azo food dye, which is orange-colored and water soluble. It is usually used in foods, pharmaceuticals, cosmetics, and textiles. Tartrazine has the potential to cause an adverse health effect on humans, such as hyperactivity in children, allergy, and asthma. Joint FAO/WHO Expert Committee on Food Additive and EU Scientific Committee for Food have standardized the acceptable daily intake for tartrazine that is 7.5 mg kg^-1 body weight. Many researchers have detected the presence of tartrazine for monitoring the quality and safety of food products. In this review paper, we highlighted various tartrazine detection and extraction methods. Some of the analytical methods are available such as high-performance liquid chromatography, electrochemical sensor, thin-layer chromatography, spectrophotometry, capillary electrophoresis, and liquid chromatography-tandem mass spectrometry. Also, we discuss following extraction steps: liquid-liquid extraction, solid-phase extraction, membrane filtration, cloud point extraction, and other extraction method. In addition, a brief overview is presented explaining the synthesis process and metabolism of tartrazine and the maximum permitted level in different countries. This review paper will give an insight into different extraction and analytical methods for the determination of tartrazine in healthy foods, which will attract the attention of public toward food safety and quality, and also the interest of food industry and government bodies.

Extraction, Analytical and Advanced Methods for Detection of Allura Red AC (E129) in Food and Beverages Products

Allura Red AC (E129) is an azo dye that widely used in drinks, juices, bakery, meat, and sweets products. High consumption of Allura Red has claimed an adverse effects of human health including allergies, food intolerance, cancer, multiple sclerosis, attention deficit hyperactivity disorder, brain damage, nausea, cardiac disease and asthma due to the reaction of aromatic azo compounds (R = R′ = aromatic). Several countries have banned and strictly controlled the uses of Allura Red in food and beverage products. This review paper is critically summarized on the available analytical and advanced methods for determination of Allura Red and also concisely discussed on the acceptable daily intake, toxicology and extraction methods.

Simultaneous determination of some common food dyes in commercial products by digital image analysis

A simple and relatively fast image-analysis method using digital images, obtained with a flatbed scanner, has been described. The method was used for the simultaneous determination of four common food dyes, namely, carmoisine, brilliant blue, sunset yellow, and quinoline yellow, in binary mixtures in commercial products without a need for any prior separation steps. The results obtained were validated against a standard high-performance liquid chromatography method and a good agreement was obtained. The parameters affecting the experimental results were optimized. Under the optimal conditions, the method provided acceptable linear ranges (20–250 mg/L) with correlation coefficients higher than 0.998, suitable precision (relative standard deviation ≤ 4.5%), and limits of detection between 4.82 and 8.05 mg/L.

TNPs as a novel fluorescent sensor for the selective recognition of fast green FCF: a spectrofluorimetric approach

The fast green FCF dye adsorbed over the surface of the CTAB stabilized tetracene nanoparticles (TNPs) forms a stable, non-fluorescent ground state complex and quenches fluorescence of nanoparticle sensor.

Aqueous Two-Phase Systems: A New Approach for the Determination of Brilliant Blue FCF in Water and Food Samples

A novel, simple, and more sensitive spectrophotometric procedure has been developed for the determination of brilliant blue FCF in water and food samples by an aqueous two-phase system (ATPS). In this method, adequate amount of polyethylene glycol/ sodium carbonate (PEG-4000/Na2CO3) was added to aqueous solution for formation of a homogeneous solution. To the mixture solution, suitable amount ofNa2CO3was added, the mixture solution was shaken until the salt was dissolved, and then it was separated into two clear phases easily and rapidly. The target analyte in the water sample was extracted into the polyethylene glycol phase. After extraction, measuring the absorbance at 634 nm was done. The effects of different parameters such as polyethylene glycol (type and concentration), pH, salt (type and amount), centrifuge time, and temperature on the ATPS of dye was investigated and optimum conditions were established. Linear calibration curves were obtained in the range of 0.25–750 ng/mL for brilliant blue FCF under optimum conditions. Detection limit based on three times the standard deviation of the blank (3Sb) was 0.12 ng/mL. The relative standard deviation (RSD) for 400 ng/mL was 3.14%. The method was successfully applied to the determination of brilliant blue FCF in spiked samples with satisfactory results. The relative recovery was between 96.0 and 102.2%.

Ozonation of the food dye Brilliant Blue in aqueous medium: monitoring and characterization of products by direct infusion electrospray ionization coupled to high-resolution mass spectrometry

RATIONALE

Dyes have been widely used to accentuate or to provide different colors to foods. However, the high concentrations of dyes in effluents from the food industries can cause serious and unpredictable damages to aquatic life in general. Furthermore, since conventional biological treatments have been shown to be ineffective, the use of advanced oxidation processes to promote the depletion of such dyes in water bodies has turned out to be mandatory.

METHODS

The degradation of the food dye Brilliant Blue by ozone in aqueous solution is reported herein. The overall process was monitored in real time by using direct infusion electrospray ionization high-resolution mass spectrometry in the negative ion mode, ESI(-)-HRMS.

RESULTS

Preliminary results (visual inspection and UV-vis spectra) showed the high efficiency of ozonation in causing the decoloration of an aqueous solution of the dye whereas TOC (total organic carbon) measurements revealed that such an oxidation process was unable to promote its complete mineralization. ESI(-)-HRMS data showed that the substrate consumption occurred concomitantly with the appearance of four by-products, all of them produced by an initial attack of hydroxyl radicals (generated via the decomposition of ozone) on the two imino moieties of the dye molecule. Structures were proposed for all the by-products based mainly on the high-resolution mass measurements and on the characteristic reactivity of typical functional groups towards hydroxyl radicals. An unprecedented degradation route of Brilliant Blue by ozone in aqueous solution could thus be proposed.

CONCLUSIONS

A greater ecotoxicity against Artemia salina was observed for the by-products than for the original dye. This indicates that the identification of by-products arising from oxidation treatments is of primary importance since such compounds can be more hazardous than the precursor itself.