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Biochemical Content, Antimicrobial, and Larvicidal Activities of Jiaosu Derived from Different Combinations of Fruit Wastes

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Abstract

Valorization of fruit wastes through fermentation yields a multipurpose liquid called jiaosu. This study was conducted to compare the biochemical content changes (pH, total proteins, total carbohydrates, total phenolics, total alcohols, and organic acids) before and after fermentation for three months, as well as to evaluate the antibacterial, antifungal, and mosquito larvicidal activities of three combinations of jiaosu samples, orange-papaya-watermelon (OPW), grapefruit-mango-pineapple (GMP), and durian-jackfruit-passion fruit (DJP). After fermentation, the jiaosu samples were acidic (pH 3.05–3.40). Only GMP and DJP showed increased total protein content (p < 0.05). All samples utilized carbohydrates extensively during fermentation and displayed significant increases (p < 0.05) in total phenolic contents. Alcohols were detected in all samples (2.15% ± 0.05%–8.34% ± 0.06%) after fermentation. All organic acids (oxalic, tartaric, malic, lactic, acetic, citric, and succinic acids) were significantly increased (p < 0.05) in all samples except for the tartaric and succinic acids in OPW which decreased after fermentation. All samples exhibited minimum inhibitory concentrations of 25–50% v/v against five species of human pathogenic bacteria and minimum fungicidal concentrations of 12.5–50% v/v against the fungus Cryptococcus neoformans. All samples showed strong larvicidal activity against the third instar larvae of Aedes spp. mosquitoes. The larvae of Aedes aegypti were more susceptible to the jiaosu samples than Aedes albopictus with the respective median lethal concentrations (LC50) of 2.14–5.16% v/v and 6.52–14.55% v/v, after 24 h post-treatment. The findings from this study recorded the biochemical changes in different fruit peel combinations of jiaosu during fermentation and the potential use of jiaosu as cleaning agent and biopesticide.

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Fig. 1

Data Availability

The datasets used and/or analyzed during the current study are available from the corresponding author on reasonable request.

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Acknowledgements

The authors thank Ms. Wan Yee Kang for her assistance in preparing the fruit wastes for fermentation.

Funding

The work was supported by a research grant from Universiti Tunku Abdul Rahman Research Fund (Project No.: IPSR/RMC/UTARRF/2020-C2/S07) and the funding from EN-Nature Sdn. Bhd. (Vote No.: 4489/0002). The funders had no roles in the study design, collection, analysis, and interpretation of data, writing of the manuscript, and the decision to submit the article for publication.

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Authors and Affiliations

  1. Department of Allied Health Sciences, Faculty of Science, Universiti Tunku Abdul Rahman, Bandar Barat, Kampar, Perak, 31900, Malaysia

    Rhupinee Punniamoorthy, Wen Shuen Lee, Qiao Pei Loh, Yvonne Goh, Ker **n Tay, Lai Yee Ho & Nam Weng Sit

  2. Department of Chemical Engineering, Lee Kong Chian Faculty of Engineering and Science, Universiti Tunku Abdul Rahman, Bandar Sungai Long, Kajang, Selangor, 43000, Malaysia

    Kam Huei Wong

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  1. Rhupinee Punniamoorthy
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Contributions

RP: Formal analysis, Investigation, Writing – original draft. WSL: Formal analysis, Investigation. QPL: Formal analysis, Investigation. YG: Investigation. KXT: Investigation. KHW: Conceptualization, Funding acquisition, Methodology, Supervision, Writing – review and editing. LYH: Conceptualization, Methodology, Resources, Supervision, Writing – review and editing. NWS: Conceptualization, Funding acquisition, Methodology, Project administration, Resources, Supervision, Visualization, Writing – original draft.

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Correspondence to Nam Weng Sit.

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Punniamoorthy, R., Lee, W.S., Loh, Q.P. et al. Biochemical Content, Antimicrobial, and Larvicidal Activities of Jiaosu Derived from Different Combinations of Fruit Wastes. Waste Biomass Valor (2024). https://doi.org/10.1007/s12649-024-02631-z

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