Application of Inorganic Anion Sensitive Indicator Electrodes for the Analysis of Food Additives and Preservatives in Food Products


  • Shubhi Jain Research Scholar, Kalinga University, Raipur



Food additives, preservatives, inorganic anion sensitive indicator electrodes, detection, analysis, food products


Food chemicals and stabilisers are extensively employed in the food business to improve the nutritional value, safety, and shelf life. However, unnecessary intake can be hazardous to human health. As a result, developing precise and effective techniques for detecting these chemicals in food items is critical. Because of their great choice, sensitivity, and ease of use, artificial anion sensitive indicator electrodes have attracted interest in recent years as a potential technique for the study of food additives and stabilisers. The concepts and uses of inorganic anion sensitive indicator electrodes in the study of preservatives and additives to food in diverse food items are discussed in this research. We also compared the findings acquired with these kinds of electrodes to those generated with other approaches, emphasising their benefits and limits. Finally, we discuss possible uses of this approach in other domains.

Author Biography

Shubhi Jain, Research Scholar, Kalinga University, Raipur

Shubhi Jain received her B.Sc. degree from Govt. P.G College affiliated to Kurukshetra University, Jind, Haryana, India, M.Sc. degree from Guru Jambheshwar University of Science and Technology, Hisar, Haryana, and B.Ed. from Bhai Surender Kumar Memorial College of Education, Jind, affiliated to Kurukshetra University, Haryana. Now she is pursuing Ph.D. Degree in Chemistry from Kalinga University, Raipur, Chhattisgarh.


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How to Cite

Jain, S. (2023). Application of Inorganic Anion Sensitive Indicator Electrodes for the Analysis of Food Additives and Preservatives in Food Products. RESEARCH REVIEW International Journal of Multidisciplinary, 8(5), 22–35.