The brown seaweed Saccharina latissima, commonly called Royal Kombu, contains high levels of iodine compared to other dietary algae. The objective of this study is to reduce this iodine content by water blanching processes to avoid excessive iodine consumption by consumers.
Different time / temperature scales have been tested and the lowest iodine content (293 mg.kg-1) was reached after a blanching process at 80 °C for 2 minutes. Authors also analysed the impact of blanching and freezing on other important compounds in Royal Kombu. For more information, click here.
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