Abstract
Synthetic dyes were widely used in food industry due to the advantages offered, 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 effects on 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. 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, and high selectivities and sensitivities.
Simultaneous Determination of Sunset Yellow and Carmoisine in Orange Flavored Soft Drink Samples by High-Performance Liquid Chromatography