Dye-sensitized solar cells (DSSCs) were prepared using various food dyes. Food dyes are economically superior to organometallic dyes since they are nontoxic and inexpensive. The spectrophotometric evaluation of chosen food dyes in solution and on a TiO₂ substrate show that the dyes form J-aggregation on the photoelectrode substrate. Oxidation of potential measurements for used food dyes ensured an energetically permissible and thermodynamically favorable charge transfer throughout the continuous cycle of a photo-electric conversion. The performance of dye-sensitized solar cells based on food dyes was studied. The results illustrate that the dye containing carboxylic acid and sulfonic acid as the acceptor group gave the maximum conversion efficiency 4.20%.

Four dye-sensitized solar cell devices are designed and fabricated based on natural dyes extracted from Celosia Cristata, Saffron, Cynoglossum, and eggplant peel, as photosensitizers. The UV–vis technique has been served to determine maximum absorption of natural extract and pre-dyed photoanode. The Fourier transform infrared (FT-IR) was employed to cover the presence of functional groups. The cyclic voltammetry method has been employed to assess the possibility of charge transfer from dried natural dyes to the photoelectrode. The performance of natural-based dye-sensitized solar cells is determined subsequently. The highest power conversion efficiency was ca. 1.38%, which belonged to Celosia Cristata extract. The devices were examined for higher efficiencies, individually, co-sensitized arrangement and/or in tandem with each other.