Assessing the Protein-Ligand Interaction and Thermally Induced Quality Changes in Tomato-Based Pineapple Beverage

Abstract

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 beta-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 degrees 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 degrees 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 degrees 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.