Adsorption of Volatile Nor-Isoprenoid Ketone with Bovine Serum Albumin via Spectroscopic and Computational Investigation

β- Ionone is a natural terpenoid compound exploited as a flavoring additive in food industries globally. β-Ionone is a vital compound of scent in the flowers of Lawsonia inermis L., Petunia hybrida, and Boronia megastigma. One of the most popular flowers in China is sweet osmanthus, which is valued for its aroma and ornamental qualities. The current study analyzed the interlinkage of β-Ionone with bovine serum (BSA) by spectrofluorometry and circular dichroism supported by molecular modeling studies. A sturdy decline in the Stern-Volmer quenching constant with enhanced thermal reading exhibits the static quenching mechanism. The thermodynamic investigations, such as ΔH and ΔS values for the interaction of β-Ionone with BSA, were studied. The negative ΔH and the negative ΔS show that the binding process of β-Ionone with BSA was impulsive and the configuration of β-Ionone and BSA complex was exothermic. Further, we analyzed the fastening prototype using in silico tools such as Autodock and Protox servers. Based on our investigational results, we observed that the β-Ionone with BSA had a prominent binding affinity with -6.2 kcal/mol binding energy with no toxic effects. From our findings, we revealed that BSA with β-Ionone has a great impact upon interaction. From our results, β-Ionone has a higher binding affinity with protein, thus serving as an effective volatile food additive.