Individual and Simultaneous Electrochemical Detection of Allura Red and Acid Blue 9 in Food Samples Using a Novel La₂YCrO₆ Double Perovskite Decorated on HLNTs as an Electrocatalyst

The present study involved the synthesis of La₂YCrO₆ double perovskites using a sol–gel approach. Additionally, a sonication method was implemented to prepare La₂YCrO₆ double perovskites decorated on halloysites (La₂YCrO₆/HLNTs). The La₂YCrO₆/HLNTs exhibited remarkable conductivity, electrocatalytic activity, and rapid electron transfer. It is imperative to possess these characteristics when overseeing the concurrent identification of Allura red (AR) and acid blue 9 (AB) in food samples. The development of the La₂YCrO₆/HLNTs was verified through the utilization of diverse approaches for structural and morphological characterization. The electrochemical techniques were employed to evaluate the analytical techniques of La₂YCrO₆/HLNTs. Impressively, the La₂YCrO₆/HLNTs demonstrated exceptional sensitivity, yielding the lowest detection limit for AR at 8.99 nM and AB at 5.14 nM. Additionally, the linear concentration range was 10–120 nM (AR and AB). The sensor that was developed exhibited remarkable selectivity, and the feasibility of AR and AB in the food sample was effectively monitored, resulting in satisfactory recoveries.