Feasibility of Using Ion Mobility Spectrometry in Combination with ‎Chemometric Methods for the Detection of Synthetic Colorants in Cherry and ‎Barberry Juices

Color is an organoleptic attribute that directly affects consumers' acceptance and ‎choice of foods. Synthetic colorants have been associated with numerous side effects, including ‎toxicity, allergies, and behavioral and neurocognitive effects. Most fruit juice sold in the market ‎may contain synthetic color, which poses serious health risks. Red fruit juices, such as cherry and ‎barberry juice, have gained significant attention from consumers in recent years due to their ‎color, phytochemical components, and health benefits. Unfortunately, the potential for ‎adulteration with artificial colors in these juices is considerable, mainly when manufactured and ‎distributed through retail. There has been a growing interest in developing rapid techniques that ‎require minimal sample preparation for identifying such adulterations. Consequently, this study ‎proposes using spectral fingerprints generated by an ion mobility spectrometer (IMS) in ‎conjunction with multivariate data analysis as a user-friendly approach for detecting the ‎adulteration of cherry and barberry juices with various synthetic colorants, including Allura red, ‎Ponceau 4R, and Carmoisine.‎