Work

Electroanalysis of food dyes – A review

Year: 2026

Type: review

Abstract: This review presents an overview regarding the electrochemical investigation of food colorants. The focus is given to the theoretical foundations lying behind sensing interface preparation, detection mechanisms, advantages, and limitations of electrochemical techniques used for food dye analysis, based on some of the most relevant and insightful studies available in the literature. The discussion places particular emphasis on recent advances in electrochemical methods for detecting Azorubine (CR), Sunset Yellow FCF (SY), Tartrazine (TR), Brilliant Blue FCF (BB), Quinoline Yellow (QY), Patent Blue V (PBV), Indigo carmine (IC), Rhodamine B (RhB), Allura Red AC (AR) and Amaranth (AM). Special attention is given to studies demonstrating the practical applications, this is real food samples analysis, and efforts aimed at the simultaneous detection of multiple dyes with a single electroanalytical platform. We provide up-to-date information related to practical electrochemical sensing of food dyes followed by recommendations for future research in this field. • Comprehensive review of electrochemical methods for detecting food dyes. • Electroanalytical performance in view of international regulatory limits. • Carbon-based electrodes dominate in the sensing of food colorants. • Detailed analysis of procedures applicable to real food samples. • Underexplored strategies: sensing based on ion transfer and molecular imprinting.

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2026.148426

Authors: Andrzej Krempiński, Lukasz Poltorak, Konrad Rudnicki

Institution: University of Łódź

Language: English

Topic: Dye analysis and toxicity

Subfield: Analytical Chemistry

Field: Chemistry

Domain: Physical Sciences

Open Access status: hybrid

Estimated APC paid: $4,930

Funder: Narodowe Centrum Nauki