Electroanalysis of food dyes – A review

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, namely real food sample 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.