Highly efficient and reliable voltammetry food sensor for Tartrazine dye using a nanocomposite reformed electrode

Abstract

Monitoring synthetic dyes in foodstuffs holds significant importance owing to their adverse effects on human health. A modified Sol-gel process was used for synthesizing mixed metal (Copper, Iron, and Nickel oxides) nanocomposites (NCs). Ternary metal NCs were characterized using FT-IR, FE-SEM, UV–Vis, and X-ray diffraction (PXRD and GID) studies. NCs (Cu/Fe/NiO) modified working electrode was fabricated for Voltammetric detection of Tartrazine dye in soft drinks. A wide concentration range (0–500 µM) was used for the Voltammetric sensing of Tartrazine dye. Voltammetric techniques like Linear Sweep Voltammetry (LSV), Differential Pulse Voltammetry (DPV), and Cyclic Voltammetry (CV) were used for the electrochemical characterization of dye. The sensor shows a good electrochemical oxidation peak in 0.1 M sodium phosphate buffer solution (pH 6.0) as a supporting electrolyte at a scan rate of 0.01 mV s−1. The impedance spectroscopy (IS) technique was applied to examine the working electrode–electrolyte interface and film resistance. A comparative study of the sensor was done with a bare glassy carbon electrode (GCE), and a Cu-wire electrode using the CV technique. The NCs modified working electrode shows a higher oxidative peak in comparison to bare GCE and Cu-wire electrodes for sensing dye. The effect of pH and scan rate on the electrochemical oxidation of Tartrazine was also examined. The lowest detection limit of Tartrazine was 0.010 µM. The fabricated working electrode shows high sensing capability for Tartrazine dye in natural and synthetic samples. The developed sensor proved to be cost-effective, and reliable for detecting food preservatives, additives, and coloring agents.