Pineapple jam production could undergo a significant transformation as researchers have identified curdlan as an effective alternative to traditional pectin, reducing cooking time by two-thirds while enhancing product quality. The findings, published on July 18, 2025, in Food Quality and Safety (DOI: 10.1093/fqsafe/fyaf033), demonstrate that this natural polysaccharide addresses multiple challenges in fruit preservation while maintaining consumer acceptance.
Pineapple ranks as the world's third most-produced tropical fruit, yet approximately one-third of harvests are lost post-harvest due to perishability. Traditional jam production relies heavily on pectin, which is both expensive and naturally scarce in pineapple flesh, creating technical and economic barriers for manufacturers. The research team from Universiti Sains Malaysia and Mountains of the Moon University tested curdlan at concentrations up to 1.5% in pineapple jam formulations, examining cooking efficiency, texture, color, and consumer perception.
The results revealed that jams containing 1.5% curdlan required only one hour of cooking compared to the traditional three-hour process. This efficiency stems from curdlan's unique water-binding properties and its ability to form dense gel networks that accelerate soluble solids accumulation. Beyond time savings, the curdlan-enhanced jams exhibited reduced syneresis (liquid separation) and lower water activity, both critical factors for product stability and safe storage. Texture analysis showed firmer, less sticky jams, while color measurements indicated improvements in brightness, redness, and yellowness.
Perhaps most importantly, consumer testing with 45 untrained panelists revealed no significant differences in flavor, color, or overall acceptability across samples containing varying curdlan levels. Jams with 0.5% curdlan received the highest scores for spreadability, indicating an optimal balance between structural integrity and consumer-friendly texture. Microscopic imaging confirmed that curdlan created compact, well-structured networks that reinforced product stability without altering sensory qualities.
Lead author Shin-Yong Yeoh stated that curdlan provides a low-cost and versatile alternative to pectin while improving texture and stability. The research, funded by the Ministry of Higher Education Malaysia through the Fundamental Research Grant Scheme, represents a potential solution to pectin shortages and high production costs. The original study is available at https://doi.org/10.1093/fqsafe/fyaf033.
The implications extend beyond pineapple jam production. Curdlan's ability to shorten cooking time suggests reduced energy consumption and faster processing across the fruit preserves industry. For manufacturers, adopting curdlan could lower production costs by replacing expensive pectin supplies. For consumers, it means access to affordable jams with familiar taste profiles. The technology also offers potential for reducing post-harvest fruit waste by providing more efficient preservation methods for perishable crops. While further research is needed to validate industrial scalability and shelf-life stability, curdlan represents a promising step toward more sustainable and accessible food systems.
