Developing sensitive electrochemical sensor for food additives

In this study, electrochemical sensors were developed to determine the presence and amount of additives that are used for different purposes in food we consume every day. The food industry has to comply with the permissible amounts and substance for that food in legal regulations, as well as technical necessities, when using additives in food produced. Various chromatographic devices (HPLC, LC-MS-MS) are used for the determination of the presence and amounts of added food additives. In recent years, alternative methods have been sought for these methods due to pre-processing requirements, long wait times and high cost. In this direction, carbon paste electrode (CPE) formed by graphite and paraffin and modifiedcarbon paste electrode (MCPE) by polymers synthesized by chemical polymerization of pyrrole and aniline in hydrochloric acid were prepared. In the experimental studies, the electrochemical behaviors of the electrodes were investigated using alternating voltammetry and square wave voltammetry techniques.Peak current values were determined by experiments at concentrations between 10-2 and 10-4 M for each additive. The stability of the prepared electrodes was tested by taking 20 serial cycles and the obtained results proved the selectivity and sensitivity of the method. These results show that the sensors developed are suitable for the identification of food additives. Sensors have some benefits as fast measurement times, practical use, and economically productive.