Highly sensitive fluorometric method based on nitrogen-doped carbon dot clusters for tartrazine determination in cookies samples

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.

Recent advancements in nanomaterial based optical detection of food additives: a review

Food additives have become a critical component in the food industry. They are employed as preservatives to decelerate the negative effects of environmental and microbial factors on food quality. Currently, food additives are used for a variety of purposes, including colorants, flavor enhancers, nutritional supplements, etc., owing to improvements in the food industry. Since the usage of food additives has increased dramatically, the efficient monitoring of their acceptable levels in food products is quite necessary to mitigate the problems associated with their inappropriate use. The traditional methods used for detecting food additives are generally based on standard spectroscopic and chromatographic techniques. However, these analytical techniques are limited by their high instrumentation cost and time-consuming procedures. The emerging field of nanotechnology has enabled the development of highly sensitive and specific sensors to analyze food additives in a rapid manner. The current article emphasizes the need to detect various food additives owing to their potential negative effects on humans, animals, and the environment. In this article, the role of nanomaterials in the optical sensing of food additives has been discussed owing to their high accuracy, ease-of-use, and excellent sensitivity. The applications of nanosensors for the detection of various food additives have been elaborated with examples. The current article will assist policymakers in developing new rules and regulations to mitigate the adverse effects of toxic food additives on humans and the environment. In addition, the prospects of nanosensors for the optical detection of food additives at a commercial scale have been discussed to combat their irrational use in the food industry.

Highly Blue-fluorescent Carbon Quantum Dots Obtained from Medlar Seed for Hg2+ Determination in Real Water Samples

The carbon quantum dots (CQDs) have been prepared from medlar seeds with pyrolysis method in an oven at 300 °C. UV-vis absorption spectroscopy, fluorescence spectroscopy, Fourier transform infrared spectroscopy (FTIR) spectroscopy, x-ray diffraction (XRD) technique, x-ray photoelectron spectroscopy (XPS), and transmission electron microscopy (TEM) were used in the characterization of CQDs. CQDs, give a strong blue fluorescence under UV lamp (at 365 nm), have a quantum yield of 12.2%. The influence of metal ions such as K+, Mg2+, Ca2+, Be2+, Cr3+, Mn2+, Ni2+, Ag+, Hg2+, and Al3+ on the fluorescence properties of the CQDs was investigated by means of emission spectrophotometry. CQDs altering fluorescence characteristics depending on the excitation wavelength show selectivity for Hg2+ ions with outstanding fluorescence quenching among the tested metal ions. Based on these results, a new fluorimetric method has been developed for the determination of Hg2+ in real water samples. The linear range of method is 1.0 to 5.0 mgL- 1. Limit of detection and limit of quantification are 0.26 and 0.79 mgL- 1, respectively. The proposed method has been successfully used in determination of Hg2+ ions in tap, sea, and stream water samples with application of addition-recovery experiments.

Green synthesis of fluorescent carbon dots from Robinia hispida L. leaves for selective detection of Hg (II)

In this study, Robinia hispida L leaves (RH) was used as a precursor for the first time to synthesize fluorescent carbon dots (CDs) with stable blue fluorescence by a single-step hydrothermal synthesis method. Notably, the innovative approach eliminates the necessity for toxic chemicals or hazardous substances, marking a significant advancement in the field. The synthesized CDs demonstrate CDs demonstrates the predominance of spherical shapes with an average size of 11.63 ± 1.92 nm. The CDs not only exhibit an enhanced fluorescent efficiency with a relatively high quantum yield of up to 6.8%, but they also possess the potential for direct utilization in the selective determination of Hg(II) through fluorescence quenching, even without any functionalization. Under the optimized conditions at a pH of 7.0, a robust linear correlation was found to exist between the fluorescence intensity and the concentration of Hg (II) within the range of 5-17.5μM, exhibiting a detection limit (3σ) of 1.5μM. Additionally, this methodology was effectively employed to successfully detect Hg (II) ions in various aqueous samples, including tap water, spring water, drinking water, and a certified reference material (CRM-SA-C Sandy Soil C). The spike recoveries of 97.6%-101.6% with less than 2.7% variability were performed on all samples.

Facile hydrothermal synthesis and purification of fluorescent carbon dots for food colorant tartrazine detection based on a dual-mode nanosensor

Colorant tartrazine is widely used in the food industry, but its long-term and excessive consumption is harmful to human health. Therefore, it is necessary to establish a sensitive detection method for tartrazine. Blue fluorescent carbon dots with L-arginine and o-phenylenediamine as precursors, namely L-Arg/oPD-CDs, were prepared via the hydrothermal method. Then, L-Arg/oPD-CDs were further purified by dialysis, thin layer chromatography and column chromatography. A dual-mode nanosensor based on fluorescent and UV absorption was successfully developed. Excellent linear ranges of 0-5 μM and 10-50 μM were obtained with a low detection limit of 42.3 nM based on fluorescence. A good linear range of 0-50 μM was obtained with a low detection limit of 130.15 nM based on UV absorption. The quenching mechanism of tartrazine towards L-Arg/oPD-CDs fluorescence was the inner filter effect. In addition, a dual-mode nanosensor was used for tartrazine determination in millet, maize flour, carbonated drink, and sugar samples. This study provides new insight into the detection of tartrazine by applying a dual-mode nanosensor.

Carbon Dots: Classification, Properties, Synthesis, Characterization, and Applications in Health Care-An Updated Review (2018-2021)

Carbon dots (CDs) are usually smaller than 10 nm in size, and are meticulously formulated and recently introduced nanomaterials, among the other types of carbon-based nanomaterials. They have gained significant attention and an incredible interest in the field of nanotechnology and biomedical science, which is merely due to their considerable and exclusive attributes; including their enhanced electron transferability, photobleaching and photo-blinking effects, high photoluminescent quantum yield, fluorescence property, resistance to photo-decomposition, increased electrocatalytic activity, good aqueous solubility, excellent biocompatibility, long-term chemical stability, cost-effectiveness, negligible toxicity, and acquaintance of large effective surface area-to-volume ratio. CDs can be readily functionalized owing to the abundant functional groups on their surfaces, and they also exhibit remarkable sensing features such as specific, selective, and multiplex detectability. In addition, the physico-chemical characteristics of CDs can be easily tunable based on their intended usage or application. In this comprehensive review article, we mainly discuss the classification of CDs, their ideal properties, their general synthesis approaches, and primary characterization techniques. More importantly, we update the readers about the recent trends of CDs in health care applications (viz., their substantial and prominent role in the area of electrochemical and optical biosensing, bioimaging, drug/gene delivery, as well as in photodynamic/photothermal therapy).

One Spot Microwave Synthesis and Characterization of Nitrogen-Doped Carbon Dots with High Oxygen Content for Fluorometric Determination of Banned Sudan II Dye in Spice Samples

A simple microwave-assisted synthesis of nitrogen-doped carbon dots with high oxygen content (O-N-CDs) was carried out with citric acid as a carbon source and 2,4-diamino-6-methyl-1,3,5-triazine as a nitrogen source in triethylene glycol (TEG) media. It was determined by SEM analysis that O-N-CDs consisted of particles of different sizes and shapes. Transmission electron microscopy (TEM), Raman spectroscopy, and X-ray diffraction (XRD) analysis confirmed that O-N-CDs have a graphitic structure. Moreover, they showed a high fluorescence property based on the excitation wavelength. Therefore, a new fluorometric method was developed for the determination of banned food dye Sudan II by using the O-N-CDs. The proposed method was used in the determination of Sudan II in spiked spice samples. The detection limit was 0.6 mg L^-1 and the linear range was 0-8 mg L^-1.