A natural polysaccharide called curdlan is transforming pineapple jam production by cutting cooking time from three hours to just one while improving texture and stability, according to recent research published in Food Quality and Safety. The study, available at https://doi.org/10.1093/fqsafe/fyaf033, tested varying concentrations of curdlan in pineapple jam formulations and found significant improvements in production efficiency and product quality without affecting consumer acceptance.
Pineapple ranks as the world's third most-produced tropical fruit but faces substantial post-harvest losses, with nearly one-third of harvests wasted after picking. Traditional jam production relies heavily on pectin, which is not only expensive and limited in supply but also naturally scarce in pineapple flesh, creating technical challenges for manufacturers. The research team from Universiti Sains Malaysia and Mountains of the Moon University identified curdlan as a promising functional alternative that addresses these limitations while enhancing production efficiency.
The study examined four jam formulations containing 0%, 0.5%, 1%, and 1.5% curdlan, revealing that the highest concentration reduced cooking time by two-thirds. This efficiency improvement stems from curdlan's ability to bind water, accelerate soluble solids accumulation, and form dense gel networks. The jams demonstrated reduced syneresis—the separation of liquid that can spoil consistency—and lower water activity, both critical factors for safe storage and extended shelf life.
Physical analysis showed curdlan-enhanced jams exhibited improved brightness, redness, and yellowness while texture tests revealed firmer, less sticky products. Microscopic imaging confirmed that curdlan created compact, well-structured networks that reinforced product stability. Most importantly, consumer testing with 45 untrained panelists found no significant differences in flavor, color, or overall acceptability across the samples. Jams with 0.5% curdlan received the highest scores for spreadability, indicating an optimal balance between firmness and consumer-friendly texture.
Lead author Shin-Yong Yeoh described curdlan as potentially transformative for fruit jam production, noting that it provides a low-cost, versatile alternative to pectin while maintaining sensory qualities. The research, funded by the Ministry of Higher Education Malaysia through the Fundamental Research Grant Scheme, represents early evidence that could lead to broader commercial applications. Beyond pineapple, curdlan's ability to shorten cooking time suggests potential for reduced energy consumption and faster processing across multiple fruit preserves, potentially helping reduce post-harvest waste by stabilizing perishable crops.
For manufacturers, adopting curdlan could significantly cut production costs by replacing expensive pectin while maintaining product quality. For consumers, it means access to affordable jams with familiar taste and appeal. The findings point toward more sustainable and accessible food systems, though researchers emphasize that further investigation into industrial scalability and long-term shelf-life stability will be essential before widespread commercial adoption. Additional information about related innovations can be found at http://chuanlink-innovations.com.
