About this Research Topic
Generally, synthetic food colorants are organic azo dyes containing the azo (—N=N—) functional group combined with aromatic rings, and prepared by coal tar from aniline dyes as raw material. Examples of these are Sunset Yellow FCF (used in turmeric), Tartrazine, Carmoisine, Allura Red, Ponceau 4R, Quinolene Yellow and Amaranth (used in candy, bakery products, dairy products, soft drinks, carbonated beverage, cakes, fruit juice, jelly powder, ice cream, chips, honey), and Sudan I (in chilli powder, saffron and sauces), amongst others.
The excessive consumption of these food colorants may cause dangerous pathogenic effects in human beings such as contact urticaria, anaphylaxis, immune suppression, asthma, eczema, anxiety migraines, bladder cancer in men and hepatic carcinoma in mice. Therefore, developing electrochemical sensors using hybrid nanomaterials is significant for the determination of these food dyes to monitor the quality of food.
In order to provide an electrochemical system, the selection of electrode materials plays a critical role, and aims to develop cost-effective and eco-friendly nanomaterials for the development of electrochemical sensors for the monitoring of food quality. The performance of electrochemical sensors should be optimal in terms of sensitivity, selectivity, and limit of detection.
The goal of this collection is to explore the latest advancements in the development of electrochemical sensors for the detection of food dyes. Examples of such sensors include, but are not limited to, electrochemical detection of food dyes in soft drinks, Graphene-Oxide-based electrochemical sensors for food dyes in food items and beverages, sensors for the electrochemical sensing of ‘sunset yellow’ in beverages, ‘allura Red’ in food samples and ‘fast green’ food dye, and nanomaterials-based electrochemical sensors for ‘tartrazine’ in food samples.
We welcome the submission of Original Research, Review, Mini Review, and Perspective articles on themes including, but not limited to:
• Simultaneous electrochemical detection of food dyes
• Use of differential pulse voltammetry in electrochemical sensors for food dyes
• Graphene oxide-based nanomaterials for electrochemical sensing of tartrazine in food samples
• Electrochemical sensing of Allura Red and Tartrazine using hybrid nanomaterials
The excessive consumption of these food colorants may cause dangerous pathogenic effects in human beings such as contact urticaria, anaphylaxis, immune suppression, asthma, eczema, anxiety migraines, bladder cancer in men and hepatic carcinoma in mice. Therefore, developing electrochemical sensors using hybrid nanomaterials is significant for the determination of these food dyes to monitor the quality of food.
In order to provide an electrochemical system, the selection of electrode materials plays a critical role, and aims to develop cost-effective and eco-friendly nanomaterials for the development of electrochemical sensors for the monitoring of food quality. The performance of electrochemical sensors should be optimal in terms of sensitivity, selectivity, and limit of detection.
The goal of this collection is to explore the latest advancements in the development of electrochemical sensors for the detection of food dyes. Examples of such sensors include, but are not limited to, electrochemical detection of food dyes in soft drinks, Graphene-Oxide-based electrochemical sensors for food dyes in food items and beverages, sensors for the electrochemical sensing of ‘sunset yellow’ in beverages, ‘allura Red’ in food samples and ‘fast green’ food dye, and nanomaterials-based electrochemical sensors for ‘tartrazine’ in food samples.
We welcome the submission of Original Research, Review, Mini Review, and Perspective articles on themes including, but not limited to:
• Simultaneous electrochemical detection of food dyes
• Use of differential pulse voltammetry in electrochemical sensors for food dyes
• Graphene oxide-based nanomaterials for electrochemical sensing of tartrazine in food samples
• Electrochemical sensing of Allura Red and Tartrazine using hybrid nanomaterials
Keywords: electrochemical, Organic Dyes, Hybrid Nanomaterials, Food dyes
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
