Web of Science (Emerging Sources Citation Index), ISC

Document Type : Review Article

Authors

1 Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran

2 Faculty of Materials, Metallurgy and Chemistry, School of Materials Science and Engineering, Jiangxi University of Science and Technology, Ganzhou, 341000, PR China

3 Department of Chemistry, Science and Research Branch, Islamic Azad University, Mazandaran, Iran

4 Department of Chemistry, Payame Noor University, P.O. BOX 19395-4697 Tehran, Iran

5 Department of Biology, Payame Noor University, P.O. BOX 19395-4697 Tehran, Iran

Abstract

Sulfite is used as preservatives to slow browning and discoloration in foods and beverages during preparation, storage and distribution. In various pharmaceutical and food industries, sulfite is utilized for inhibition of nonenzymatic and enzymatic browning. Also, in brewing industries, it acts as an antioxidizing and antibacterial agent. Several toxic and adverse reactions, including vitamin deficiency, hypersensitivity, and allergic diseases have been attributed to sulfites ingestion that may cause dysbiotic oral and gut microbiota events. Thus, the content of sulfite in foods must be controlled and monitored, and it is essential to find a specific, reproducible, and sensitive method to detect sulfite. Some analytical solutions are being tested to quantify sulfite. However, due to their advantage over traditional techniques, electroanalytical techniques are attracting much attention, because they are simple, fast, affordable, and sensitive to implement. In addition, modifying the electrodes controls the morphology and size that results in the miniaturization to be used in portable electro-chemical devices. Therefore, the present review addressed some articles on the electro oxidation of sulfite from the real samples with the use of various kinds of electro-chemical sensors.

Keywords

Main Subjects

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