Transformation of fluopyram during enzymatic hydrolysis of apple and its effect on polygalacturonase and apple juice yield

Changjian Li; Shaofeng Yuan; Yunfei Xie; Yahui Guo; Yuliang Cheng; Hang Yu; He Qian; Weirong Yao

doi:10.1016/j.foodchem.2021.129842

Transformation of fluopyram during enzymatic hydrolysis of apple and its effect on polygalacturonase and apple juice yield

Food Chem. 2021 Apr 20:357:129842. doi: 10.1016/j.foodchem.2021.129842. Online ahead of print.

Authors

Changjian Li¹, Shaofeng Yuan¹, Yunfei Xie¹, Yahui Guo¹, Yuliang Cheng¹, Hang Yu¹, He Qian¹, Weirong Yao²

Affiliations

¹ State Key Laboratory of Food Science and Technology, Jiangnan University, School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China.
² State Key Laboratory of Food Science and Technology, Jiangnan University, School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China. Electronic address: yaoweirongcn@jiangnan.edu.cn.

PMID: 33930695
DOI: 10.1016/j.foodchem.2021.129842

Abstract

China is one of the largest apple-growing areas in the world. Fluopyram (FLP) is a novel pesticide that has been widely used in agriculture. This work investigated the behavior of pesticides during enzymatic hydrolysis of apple juice and its effect on polygalacturonase (PG), apple juice yield, and flavor. The study findings revealed that 27.5% to 34.2% FLP was degraded during the enzymatic hydrolysis of apple. The three degradation products (P1, P2, and P3) were identified by a hybrid ion trap-orbitrap mass spectrometer. Based on toxicity assessment, it was found that carcinogenicity was higher for P2 and P3 than for FLP. Furthermore, FLP affected the yield and flavor of apple juice. FLP reduced yield by 4.8%, because FLP inhibited the activity of PG. Through molecular docking, it was found that there was an interaction between the active center of PG and FLP, resulting in a reduction in catalytic ability.

Keywords: Apple juice; Flavor compounds; Molecular docking; Pesticide residue.