Frontiers in insect science · 2026
Fermented fruit waste extract-loaded sodium alginate beads for the sustainable management of Drosophila melanogaster (Diptera: Drosophilidae).
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Swathy Kannan, Vivekanandhan Perumal, Krutmuang Patcharin
Аннотация
INTRODUCTION: This study developed an eco-friendly attractant from fermented fruit waste juices for Drosophila melanogaster (Diptera: Drosophilidae), a model dipteran species, aligning with Sustainable Development Goals (SDGs) SDG 2 (Zero Hunger), 12 (Responsible Consumption and Production) and 15 (Life on Land) through sustainable waste valorization and reduced reliance on synthetic pesticides.
METHODS: Multi-choice bioassays were conducted to evaluate the attraction of D. melanogaster to fruit waste juices subjected to different fermentation durations. The microorganisms present in the most effective fermented banana juice were identified using morphological and molecular approaches. Gas chromatography-mass spectrometry (GC-MS) was used to characterize the volatile organic compound (VOC) profiles of fresh and fermented juices. To develop a greenhouse-deployable formulation, sodium alginate-carboxymethyl cellulose (CMC) beads loaded with fresh and fermented banana juice were evaluated under greenhouse conditions. Molecular docking analysis was performed against the odorant-binding protein dmelOBP28a (PDB ID: 6QQ4) to assess the predicted binding interactions of selected VOCs with the target protein.
RESULTS: Fermentation duration significantly enhanced insect attraction across all tested substrates, with banana juice (Musa acuminata) fermented for seven days eliciting the highest attraction rate (34.07%; F(5,12) = 121.331; p < 0.001). The microorganisms present in the more effective fermented banana juice were identified as Saccharomyces cerevisiae (PX986379.1), Lactiplantibacillus plantarum (PX986372.1), and Acetobacter aceti (PX986373.1). GC-MS analysis showed that fermentation substantially diversified the VOC profile, yielding elevated levels of D-limonene, phenolic derivatives, esters, and organic acids that correlated with increased attraction. Under greenhouse conditions, sodium alginate-CMC beads loaded with seven-day fermented juice achieved a higher attraction rate (82.96%; F(2,6) = 358.183; p < 0.001) than those loaded with fresh juice, confirming the effectiveness of the controlled-release delivery system. Molecular docking analysis indicated that 2-Propenoic acid, 6-methylheptyl ester and D-limonene exhibited the strongest predicted binding affinities to dmelOBP28a, with docking scores of -6.7 and -6.5 kcal/mol, respectively.
DISCUSSION: These findings demonstrate that fermented fruit waste, particularly banana waste, can be developed into an affordable and environmentally friendly fruit fly attractant by combining microbial fermentation, chemical ecology, and controlled-release formulation techniques. The favorable predicted interactions of 2-Propenoic acid, 6-methylheptyl ester and D-limonene with dmelOBP28a suggest that these compounds may contribute to odor-mediated attraction in D. melanogaster. However, the present study did not directly evaluate reductions in fruit infestation or postharvest fruit losses. Further field and postharvest studies are therefore needed to determine the potential of this approach for reducing fruit damage and associated losses.
METHODS: Multi-choice bioassays were conducted to evaluate the attraction of D. melanogaster to fruit waste juices subjected to different fermentation durations. The microorganisms present in the most effective fermented banana juice were identified using morphological and molecular approaches. Gas chromatography-mass spectrometry (GC-MS) was used to characterize the volatile organic compound (VOC) profiles of fresh and fermented juices. To develop a greenhouse-deployable formulation, sodium alginate-carboxymethyl cellulose (CMC) beads loaded with fresh and fermented banana juice were evaluated under greenhouse conditions. Molecular docking analysis was performed against the odorant-binding protein dmelOBP28a (PDB ID: 6QQ4) to assess the predicted binding interactions of selected VOCs with the target protein.
RESULTS: Fermentation duration significantly enhanced insect attraction across all tested substrates, with banana juice (Musa acuminata) fermented for seven days eliciting the highest attraction rate (34.07%; F(5,12) = 121.331; p < 0.001). The microorganisms present in the more effective fermented banana juice were identified as Saccharomyces cerevisiae (PX986379.1), Lactiplantibacillus plantarum (PX986372.1), and Acetobacter aceti (PX986373.1). GC-MS analysis showed that fermentation substantially diversified the VOC profile, yielding elevated levels of D-limonene, phenolic derivatives, esters, and organic acids that correlated with increased attraction. Under greenhouse conditions, sodium alginate-CMC beads loaded with seven-day fermented juice achieved a higher attraction rate (82.96%; F(2,6) = 358.183; p < 0.001) than those loaded with fresh juice, confirming the effectiveness of the controlled-release delivery system. Molecular docking analysis indicated that 2-Propenoic acid, 6-methylheptyl ester and D-limonene exhibited the strongest predicted binding affinities to dmelOBP28a, with docking scores of -6.7 and -6.5 kcal/mol, respectively.
DISCUSSION: These findings demonstrate that fermented fruit waste, particularly banana waste, can be developed into an affordable and environmentally friendly fruit fly attractant by combining microbial fermentation, chemical ecology, and controlled-release formulation techniques. The favorable predicted interactions of 2-Propenoic acid, 6-methylheptyl ester and D-limonene with dmelOBP28a suggest that these compounds may contribute to odor-mediated attraction in D. melanogaster. However, the present study did not directly evaluate reductions in fruit infestation or postharvest fruit losses. Further field and postharvest studies are therefore needed to determine the potential of this approach for reducing fruit damage and associated losses.