Reducing Impact of Heavy Metals in Seaweed to Address Barriers of Growth

Seaweed for human consumption must comply with daily recommended allowances to manage intake of heavy metals and iodine. These compounds are present due to several factors – species, geographical location, sea water quality, time of harvest, and processing conditions. Processing, for stabilization (frozen or dehydrated) after harvest, has a significant impact on ‘leaching’ undesirable heavy metals and reducing iodine levels.

This study is targeted at comparing the impact of water blanching and steam blanching with and without dehydration to quantify differences in its heavy metal and iodine content, to address limitations, and recommend a best practice for increased safe consumption. This will directly address barriers to growth where the goal is increased consumption of various forms of seaweed (dry or frozen or other).

The results from these trials will point to choices that can be made by all processors in various locations, to influence the recommended daily amount that can be consumed with their particular seaweed and product application. Innovation and discovery of these pre-processing techniques that can apply to stabilization processes (like drying and freezing) will promote technological advancement, and best practices among industry stakeholders. When these challenges are addressed, the seaweed and mariculture industry in Alaska will enhance the quality, safety, and marketability of frozen and dried seaweed products while maximizing economic opportunities for local communities.

Learn more here.