Review—Recent Trends on the Electrochemical Sensors Used for the Determination of Tartrazine and Sunset Yellow FCF from Food and Beverage Products

Abstract

Synthetic dyes were widely used in food industry due to their advantages such as good stability to oxygen, light and pH, reproducibility, bright color, low sensitivity to storage conditions and technological processing, and of course, low cost. Unfortunately, some of them have potential harmful effect to human health (the presence of azo group in the molecular structure of azo dyes has carcinogenic and mutagenic effects in the human health), thus, their detection in various food and beverage products became essential. Therefore, this review presents the latest development in sensors design used for the determination of two commonly used azo dyes—tartrazine and sunset yellow in real food and beverage samples, revealing that there is a variety of efficient sensors with low limits of detection, wide linear concentration ranges, high selectivities and sensitivities.