Reagent-less and sub-minute quantification of sulfite in food samples using substrate-integrated hollow waveguide gas sensors coupled to deep-UV LED

Abstract

The increasing consumption of processed foods demands the usage of chemical preservatives to ensure freshness and extended shelf life. For this purpose, sodium sulfite and its derivatives have been widely used in a variety of food products to inhibit microbial spoilage and for mitigating oxidative decay. However, the excessive consumption of sulfite may cause health problems, thus requiring rapid and accurate analytical methods for the rapid identification of threshold levels. Conventionally, sulfite is volatilized from food samples by acidification followed by trapping of the gaseous SO2 and determination using a suitable analytical technique. Herein, we propose a yet unprecedented reagent-less approach via direct absorbance measurements of gaseous SO2 at 280 nm after sample acidification. The detection system combines a deep-UV LED and a SiC photodiode with a substrate-integrated hollow waveguide (iHWG) gas cell. Absorbance measurements were performed using a log-ratio amplifier circuitry, resulting in noise levels <0.7 mAU. This innovative concept enabled the determination of sulfite in beverages in the range of 25–1000 mg L−1 with suitable linearity (r2 > 0.99) and an analysis time <30 s. The limit of detection (LOD) was calculated at 14.3 mg L−1 (3σ) with an iHWG providing an optical path length of 75 mm. As a proof of concept, this innovative analytical platform was employed for sulfite quantification in concentrated grape juice, coconut water and beer, with suitable accuracy in terms of recovery (83–117%) and favorable comparison with the official Monier-Williams method. Given the inherent modularity and adaptability of the device concept, we anticipate the application of the proposed analytical platform for the in-situ studies addressing sulfite and other volatilized preservatives in a wide variety of food products with tailorable detectability.