Data Set for Optical pH Sensor Based on Pectin and Ruellia tuberosa L-derived Anthocyanin for Fish Freshness Monitoring

The optical pH sensor has been constructed from Ruellia tuberosa L-derived Anthocyanin entrapped in pectin membrane. Herein, we reported the dataset of its characteristics in structure (from Fourier Transform Spectroscopy spectra) and thermal profile (from Differential Scanning Calorimetry and Thermogravimetry Analysis thermograms). The analytical performance of the membrane system was tested against several parameters namely effects of anthocyanin concentration, pectin concentration, type of buffer, buffer concentration, response time, and lifetime. Finally, we conducted the analysis on a real fish sample as its main application.