Current methods for peroxide detection in food and the emerging role of heteroaromatic dyes as an efficient alternative
Document Type
Article
Publication Date
7-1-2024
Abstract
The assessment of peroxides in food products plays a critical role in determining their oxidative deterioration and overall quality. Conventional methods for peroxide detection often involve intricate and time-consuming procedures, prompting a growing interest in developing efficient and rapid techniques for detecting peroxides in food. An emerging approach in this endeavor involves the use of heteroaromatic dyes within peroxide detection systems. Heteroaromatic dyes exhibit inherent reactivity towards peroxides, resulting in noticeable color changes or fluorescence signals, making them widely applicable in biosensors. This review article explores recent advancements in harnessing heteroaromatic dyes for biosensors tailored to peroxide detection in food. It examines the fundamental principles governing the interaction between heteroaromatic dyes and peroxides, emphasizing factors that influence sensitivity and selectivity. Furthermore, the review critically evaluates the advantages and limitations of utilizing these dyes for peroxide detection. Lastly, the article contemplates future prospects and potential research directions within this evolving domain.
Keywords
Heteroaromatic dyes, Peroxide detection, Oxidative deterioration, Rapid analysis
Divisions
CHEMISTRY
Funders
Ministry of Higher Education Malaysia for FRGS grant, KPT ((FP118-2020) /1/2020/STG04/UM/01/1)
Publication Title
Journal of Food Composition and Analysis
Volume
131
Publisher
Academic Press Inc Elsevier Science
Publisher Location
525 B ST, STE 1900, SAN DIEGO, CA 92101-4495 USA