Food dyes screening using electrochemistry approach in solid state: the case of sunset yellow dye electrochemical behavi
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ORIGINAL PAPER
Food dyes screening using electrochemistry approach in solid state: the case of sunset yellow dye electrochemical behavior Ana Maria Munaretto Durigon 1 & Géssica Domingos da Silveira 2 & Flávio Roberto Sokal 1 & Roni Anderson Capa Verde Pires 1 & Daiane Dias 1 Received: 25 April 2020 / Revised: 25 May 2020 / Accepted: 27 May 2020 # Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Concerning the importance of the identification and characterization of food dyes in food science, this work presents a screening method using voltammetry of immobilized microparticles for identification in solid state of sunset yellow, tartrazine yellow, brilliant blue, indigotine, and erythrosine in food matrices. Different aqueous supporting electrolyte were investigated for screening purpose and NaCl 0.1 mol L−1 showed to be suitable for evaluating dyes in solid state. By using square wave voltammetry as detection mode was possible to establish qualitative diagnostic criteria for identification of dyes in commercials powder of food dyes samples using both anodic and cathodic scan. Moreover, based on the solid-state electrochemistry profile and due to the lack of information about the electrochemical behavior of these compounds in solid state, some oxi/reduction pathways could be elucidated, and special attention was given to the case of sunset yellow dye. Keywords Electrochemical pathways . Food dyes . Screening . Solid state . Sunset yellow . voltammetry
Introduction The fast development of the food industry has led to the intense use and incorporation of food additives, such as preservatives, sweeteners, thickeners, and dyes, which are used to guarantee and improve the organoleptic properties of foods [1]. Dyes are extremely relevant because food quality and flavor are often associated with colors [2]. However, synthetic dyes do not provide any nutrients and may even endanger human health by causing allergies, thyroid activities, respiratory and gastric problems, hyperactivity in children and even carcinogenic effects, DNA damage, and neurotoxicity [3].
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s10008-020-04678-z) contains supplementary material, which is available to authorized users. * Daiane Dias [email protected] 1
Laboratório de Eletro-Espectro Analítica (LEEA), Escola de Química e Alimentos, Universidade Federal do Rio Grande, Av. Itália km 8, 96203-900, Rio Grande, RS, Brazil
2
Institute of Chemistry, State University of Campinas, Rua Josué de Castro 126 Cidade Universitária, Campinas, SP 130810361, Brazil
The current European legislation allows (with the respective maximum concentration) the use of 11 artificial dyes (erythrosine, amaranth, azorubine, ponceau 4R, sunset yellow, tartrazine yellow, indigotine, brilliant blue, fast green and patent blue V) in foods and beverages with their compounds description in the marketed product [4]. Similar context is observed in some Latin American countries, such as Brazil where 11 artificial
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