Rapid and sensitive electrochemical determination of tartrazine in commercial food samples using IL/AuTiO2/GO composite modified carbon paste electrode

Synthesis of Bio-Base Fluorescence Carbon Dots for Selective Detection of Tartrazine and Sunset Yellow in Food Samples

A green, economical and simple method for the preparation of water-soluble, high-fluorescent carbon quantum dots (CQDs) has been developed via hydrothermal process using pomelo peels as carbon source. The synthesized CQDs were characterized by transmission electron microscopy (TEM), X-ray diffraction(XRD), Fourier transform infrared spectroscopy (FTIR), UV - vis absorption spectra and fluorescence spectrophotometer. The results reveal that the as-prepared C-dots were spherical shape with an average diameter of 2.64 nm and emit bright blue photoluminescence (PL) with a quantum yield of approximately 3.63%. The surface of the C-dots was rich in hydroxyl groups and presented various merits including excellent photostability, low toxicity, and satisfactory solubility. Additionally, we found that two widely used synthetic food colorants, tartrazine and sunset yellow, could result in a strong fluorescence quenching of the C-dots, The possible mechanisms are caused by different ratios of inner filter and static quenching effects. According to this property, This study attempts to establish an analytical method for the determination of tartrazine and sunset yellow using carbon quantum dots as fluorescent probe. A linear relationship was found in the range of 0-100 µM tartrazine and sunset yellow with the detection limit(3σ/k) of 0.65 nM and 1.7 nM. The relative standard deviation (RSD) was 3.5% (tartrazine) and 3.0% (sunset yellow).This observation was further successfully applied for the determination of tartrazine and sunset yellow in food samples collected from local markets, and the recovery rates of the two ranges from 79% to 117.8 and 81 -103.5%, respectively. suggesting its great potential toward food routine analysis.

Nanoremediation and Antioxidant Potential of Biogenic Silver Nanoparticles Synthesized Using Leucena's Leaves, Stem, and Fruits

Synthetic dyes are persistent organic environmental pollutants that can cause extensive damage to living beings and to the ecosystem as a whole. Cost-effective, sustainable, and efficient strategies to deal with this type of pollution are necessary as it commonly resists conventional water treatment methods. Silver nanoparticles (AgNPs) synthesized using the aqueous extract from the leaves, stem, and fruits of Leucaena leucocephala (Leucena) were produced and characterized through UV-vis, TEM, EDS, SDL, XPS, XRD, and zeta potential, and they proved to be able to promote adsorption to remediate methylene blue and tartrazine pollution in water. The nanoremediation was performed and did not require direct exposure to sunlight or any special lamp or a specific reduction agent. The AgNPs produced using the extract from the leaves exhibited the best performance in nanoremediation and also presented antioxidant activity that surpassed the one from butylated hydroxytoluene (BHT). Consequently, it is an interesting nanotool to use in dye nanoremediation and/or as an antioxidant nanostructure.

A comprehensive exploration of tartrazine detection in food products: Leveraging fluorescence nanomaterials and electrochemical sensors: Recent progress and future trends

Azo dyes are widely used as food coloring agents because of their affordability and stability. Examples include brilliant blue, carmoisine, sunset yellow, allura red, and tartrazine (Tar), etc. Notably, Tar is often utilized in hazardous food goods. They are frequently flavoured and combined with food items, raising the likelihood and danger of exposure. Therefore, detecting Tar in food is crucial to prevent health risks. Fluorescence nanomaterials and electrochemical sensors, known for their high sensitivity, affordability, simplicity, and speed, have been widely adopted by researchers for Tar detection. This comprehensive paper delves into the detection of Tar in food products. It extensively covers the utilization of advanced carbon-based nanomaterials, including CDs, doped CDs, and functionalized CDs, for sensitive Tar detection. Additionally, the paper explores the application of electrochemical sensors. The paper concludes by addressing current challenges and prospects, emphasizing efforts to enhance sensitivity, and selectivity for improved food safety.

Individual and Simultaneous Electrochemical Detection of Allura Red and Acid Blue 9 in Food Samples Using a Novel La2YCrO6 Double Perovskite Decorated on HLNTs as an Electrocatalyst

The present study involved the synthesis of La2YCrO6 double perovskites using a sol-gel approach. Additionally, a sonication method was implemented to prepare La2YCrO6 double perovskites decorated on halloysites (La2YCrO6/HLNTs). The La2YCrO6/HLNTs exhibited remarkable conductivity, electrocatalytic activity, and rapid electron transfer. It is imperative to possess these characteristics when overseeing the concurrent identification of Allura red (AR) and acid blue 9 (AB) in food samples. The development of the La2YCrO6/HLNTs was verified through the utilization of diverse approaches for structural and morphological characterization. The electrochemical techniques were employed to evaluate the analytical techniques of La2YCrO6/HLNTs. Impressively, the La2YCrO6/HLNTs demonstrated exceptional sensitivity, yielding the lowest detection limit for AR at 8.99 nM and AB at 5.14 nM. Additionally, the linear concentration range was 10-120 nM (AR and AB). The sensor that was developed exhibited remarkable selectivity, and the feasibility of AR and AB in the food sample was effectively monitored, resulting in satisfactory recoveries.

Stochastic platform based on calix[6]arene and TiO2-modified reduced graphene oxide electrode for on-site determination of nonivamide in pharmaceutical and water samples

Using a detection platform based on an integrated sensor constructed by modifying TiO₂ and reduced graphene oxide paste with calix[6]arene, a novel stochastic approach for both quantitative and qualitative analysis of nonivamide in pharmaceuticals and water samples has been developed. A wide analytical range of 1.00 × 10^-18 to 1.00 × 10^-1 mol L^-1 was obtained with the stochastic detection platform for nonivamide determination. A very low limit of quantification of 1.00 × 10^-18 mol L^-1 was reached for this analyte. The platform was successfully tested on real samples, respectively, on topical pharmaceutical dosage form and surface water samples. The samples were analyzed without pretreatment in the case of pharmaceutical ointment or under minimal preliminary processing for surface waters proving a facile, rapid, and reliable method. Moreover, being portable, the developed detection platform is adequate for on-site analysis in various sample matrices.

A novel photonic chemosensor for rapidly detecting synthetic dyes in orange juice using colorimetric and spectrophotometric methods

Synthetic dyes must be monitored and regulated. We aimed to develop a novel photonic chemosensor for rapidly monitoring synthetic dyes based on colorimetric (chemical interactions with optical probes using microfluidic paper-based analytical devices) and UV-Vis spectrophotometric methods. Various types of gold and silver nanoparticles were surveyed to identify the targets. In the presence of silver nanoprisms, the naked eye could visualize the unique and distinctive color changes of Tartrazine (Tar) to green and Sunset Yellow (Sun) to brown; UV-Vis spectrophotometry validated the results. The developed chemosensor showed linear ranges of 0.07-0.3 mM and 0.05-0.2 mM for Tar and Sun, respectively. Sources of interference had minimal effects, confirming the appropriate selectivity of the developed chemosensor. Our novel chemosensor demonstrated excellent analytical performance for measuring Tar and Sun in several types of orange juice as real samples, confirming its incredible potential for use in the food industry.

Designing nano ranged electrode modifier comprised of samarium niobate anchored carbon nanofibers for trace level detection of food colourant: Tartrazine

Tartrazine (TRZ) is a predominantly used food color in food processing industries which is soluble in water to produce a orange colour. This food colorant is categorized under the mono-azo pyrazolone dye group known for the perilous azo group (-NN-) attached to the aromatic ring that threatens human health. In consideration of these aspects, a novel TRZ sensing platform with advanced electrode material is designed by incorporating nanotechnology with chemical engineering. This innovative sensor is prepared by electrode modification through a nano ranged electrode modifier of SmNbO₄ decorated on the enmeshed carbon nanofibers. This is the first report on the investigation of SmNbO₄/f-CNF as an electrode modifier to extricate the superlative electrochemical properties towards TRZ detection and protracted its practicality to food samples with a lower limit of detection (2 nmolL^-1), broad linear range, good selectivity, and functional stability.

Gold Nanoparticles/Nanographene-Based 3D Sensors Integrated in Mini-Platforms for Thiamine Detection

Vitamins are essential for sustaining daily activities and perform crucial roles in metabolism, such as preventing vascular events and delaying the development of diabetic nephropathy. The ultrasensitive assessment of thiamine in foods is required for food quality evaluation. A mini-platform utilizing two 3D sensors based on nanographene and gold nanoparticles paste modified with protoporphyrin IX and protoporphyrin IX cobalt chloride is proposed for the detection of thiamine in blueberry syrup, multivitamin tablets, water, and a biological sample (urine). Differential pulse voltammetry was utilized for the characterization and validation of the suggested sensors. The sensor modified with protoporphyrin IX has a detection limit of 3.0 × 10^-13 mol L^-1 and a quantification limit of 1.0 × 10^-12 mol L^-1, whereas the sensor modified with protoporphyrin IX cobalt chloride has detection and quantification limits of 3.0 × 10^-12 and 1.0 × 10^-11 mol L^-1, respectively. High recoveries (values greater than 95.00%) and low RSD (%) values (less than 5.00%) are recorded for both 3D sensors when used for the determination of thiamine in blueberry syrup, multivitamin tablets, water, and urine, demonstrating the 3D sensors' and suggested method's high reliability.

N-Methylfulleropyrrolidine-Based Multimode Sensor for Determination of Butoconazole Nitrate

A multimode sensor (a sensor responding simultaneously to more than one mode, e.g., stochastic mode, amperometric mode, voltammetric mode) based on graphite paste modified with N-methylfulleropyrrolidine was proposed for the determination of butoconazole nitrate in its pharmaceutical formulation. The stochastic mode and square wave voltammetry mode were applied for the determinations. Both the stochastic mode and square wave voltammetry mode were applied for a qualitative and quantitative assay of butoconazole nitrate. The sensor can be used between 1.68 × 10^-6 and 1.68 × 10⁴ μmol L^-1 when the stochastic mode is used and between 0.168 and 16.80 μmol L^-1 when the square wave voltammetry mode is used. The multimode sensor was reliably used for the determination of butoconazole nitrate in its pharmaceutical formulation, Gynofort cream, the recorded recoveries being higher than 99.00%, with RSD (%) values of lower than 2.00%.

Sodium Metabisulfite in Food and Biological Samples: A Rapid and Ultra-Sensitive Electrochemical Detection Method

The primary benefit of using sulfites as a food additive is their antimicrobial and antioxidant properties, which stop fungi and bacteria from growing in a variety of foods. The application of analytical methods is necessary to ensure food quality control related to the presence of sulfites in a variety of foods. For the detection of sodium metabisulfite in food and urine samples, two sensors based on reduced graphene oxide doped with Pd paste and modified with 5,10,15,20-tetraphenyl-21H,23H-porphyrin and 5,10,15,20-tetrakis (pentafluorophenyl chloride)-21H,23H-iron (III) porphyrin were proposed. The new sensors were evaluated and characterized using square wave voltammetry. The response characteristics showed that the detection limits for the sensors were 3.0 × 10^-12 mol L^-1 for TPP/rGO@Pd0 based sensors and 3.0 × 10^-11 mol L^-1 for Fe(TPFPP)Cl/rGO@Pd0 based sensors while the quantification limits were 1.0 × 10^-11 mol L^-1 for TPP/rGO@Pd0 based sensors and 1.0 × 10^-10 mol L^-1 for Fe(TPFPP)Cl/rGO@Pd0 based sensors. The sensors can be used to determine sodium metabisulfite in a concentration range between 1.0 × 10^-11 and 1.0 × 10^-7 mol L^-1 for TPP/rGO@Pd0 based sensors and between 1.0 × 10^-10 mol L^-1 and 1.0 × 10^-6 mol L^-1 for Fe(TPFPP)Cl/rGO@Pd0 based sensors. A comparison between the proposed methods' results and other analytical applications is also presented.

Sulfur-Doped Graphene-Based Electrochemical Sensors for Fast and Sensitive Determination of (R)-(+)-Limonene from Beverages

Two sensors based on sulfur-doped graphene, a gold nanoparticle paste modified with 5,10,15,20-tetraphenyl-21H,23H-porphine and 5,10,15,20-tetrakis (pentafluorophenyl chloride)-21H,23H-iron (III) porphyrin, were proposed for the determination of R-limonene in beverages (triple sec liqueur and limoncello). Differential pulse voltammetry was the method used to characterize and validate the proposed sensors. The response characteristics showed that the detection limits for both sensors were 3 × 10^-6 mol L^-1, while the quantification limits were 1 × 10^-5 mol L^-1. Both sensors can be used to determine R-limonene in a concentration range between 1 × 10^-5-6 × 10^-4 mol L^-1 for TPP/AuNPs-S-Gr and 1 × 10^-5-1 × 10^-3 mol L^-1 for Fe(TPFPP)Cl/AuNPs-S-Gr. The highest sensitivity (0.7068 µA/mol L^-1) was recorded when the TPP/AuNPs-S-Gr sensor was used, proving that the electrocatalytic effect of this electrocatalyst is higher compared to that of Fe(TPFPP)Cl/AuNPs-S-Gr. High recoveries (values greater than 99.00%) and low RSD values (%) (below 5.00%) were recorded for both sensors when used to determine R-limonene in triple sec liqueur and limoncello.

Nanographene-based electrochemical sensors for ultrasensitive determination of sorbic acid from food

Ultrasensitive determination of sorbic acid in food is essential for the assessment of the food quality. Therefore, two sensors based on nanographene decorated with gold nanoparticle paste modified with metal porphyrins (Zn protoporphyrin IX, and 2,3,7,8,12,13,17,18 octaethyl, 21H, 23H-porphirine Mn(III) chloride) were proposed for the determination of sorbic acid in food (bakery products and mayonnaise). Square-wave voltammetry was used for the characterization and validation of the proposed sensors. Response characteristics showed that the limits of detection for both sensors were 0.33 µmol L^-1 while the limits of quantification were 1.00 µmol L^-1. Both sensors can be used for the determination of sorbic acid in the concentration range 1-1000 µmol L^-1, the linear concentration range making them appropriate for the assay of sorbic acid in food. The highest sensitivity (0.35 nA/µmol L^-1) was recorded when the sensor based on 2,3,7,8,12,13,17,18 octaethyl, 21H, 23H-porphirine Mn(III) chloride was used, proving the higher electrocatalytic effect of this electrocatalyst versus the one of the Zn protoporphyrin IX. High recoveries (values higher than 95.00%) and low RSD (%) values (lower than 5.00%) were recorded for both sensors when used for the determination of sorbic acid in bread and mayonnaise, proving the high reliability of the proposed sensors and method.