Assessing the Protein-Ligand Interaction and Thermally Induced Quality Changes in Tomato-Based Pineapple Beverage
Rajinder Kaur,
Nitya Sharma,
Vasudha Bansal,
Reenu Reenu,
Dharmendra Kumar Yadav,
Akansha Gupta,
Dipendra Kumar Mahato
Affiliations
Rajinder Kaur
Department of Foods and Nutrition, Government Home Science College, Chandigarh 160011, India
Nitya Sharma
Food and Bioprocess Engineering Laboratory, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi 110016, India
Vasudha Bansal
Department of Foods and Nutrition, Government Home Science College, Chandigarh 160011, India
Reenu Reenu
Department of Chemistry, Government Home Science College, Panjab University, Chandigarh 160011, India
Dharmendra Kumar Yadav
Gachon Institute of Pharmaceutical Science and Department of Pharmacy, College of Pharmacy, Gachon University, Hambakmoeiro 191, Yeonsu-gu, Incheon 21990, Republic of Korea
Akansha Gupta
CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC 3125, Australia
Dipendra Kumar Mahato
CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC 3125, Australia
The intake of tomato in its natural form is comparatively restricted due to its limited shelf-life. Thereby, we investigated the willingness of consumers and optimized the proportions of beverages on the basis of the overall liking of the sensory panel. Further, molecular docking was also performed to evaluate the protein-ligand interactions of vitamin C, lycopene, and β-carotene against CR protein. These compounds showed great interactions with the protein targets leading to the enhancement of antioxidant activity. The most acceptable combination (S4 = 50:50 tomato and pineapple juices) was subjected to thermal processing at 70, 80, and 90 °C, respectively. Biochemical parameters such as acidity, vitamin C, non-enzymatic browning, antioxidant capacity, and total phenolics were found to be optimum in the beverage samples treated at 80 °C. It was revealed that the microbial shelf-life of beverages enhanced with an increase in processing temperatures. The untreated beverage samples could only retain a shelf-life of 4 days, however, samples treated at 80 °C for 60 s were rendered fit for 40 ± 2 days. Therefore, with the help of molecular docking, this manuscript assessed the protein-ligand interaction with the thermally induced quality changes in tomato-based beverages.
