ORCID

Abstract

Seaweeds, particularly Laminaria digitata , are a rich source of iodine, essential for thyroid function, but excessive intake poses health risks. This study evaluates the impact of processing methods, including washing, blanching, boiling, dehydration, and rehydration, on iodine levels to optimise its safe consumption through controlled processing. The washed baseline sample contained 154.5 mg/kg DW (50.2 mg/kg FW) iodine, providing the reference point for calculating percentage reductions and increases. Blanching reduced iodine by 46.1% (1 min) and 69.8% (3 min), while boiling for 20 min led to a 49.5% reduction. In contrast, dehydration concentrated iodine, reaching 317.4 mg/kg (20 min), 469.8 mg/kg (48 h), and 473.9 mg/kg (72 h). Rehydration resulted in a 78% iodine loss from the dehydrated state, likely due to iodine diffusion into the surrounding liquid. A one-way ANOVA showed no significant differences among the processing methods (P ≥ 0.05). However, paired t -tests demonstrated that all processing methods significantly reduced iodine content compared to the washed control (P ≤ 0.05). These findings indicate that processing reduces iodine relative to the unprocessed state, although the magnitude of reduction does not differ significantly between methods. Controlled processing therefore offers a practical approach to moderating iodine intake while maintaining nutritional relevance.

Keywords

Blanching, Boiling, ICP-MS, Iodine, Laminaria digitata, Processing methods

Publication Date

2026-01-01

Publication Title

Applied Food Research

Volume

6

Issue

1

Deposit Date

2026-05-11

Funding

This research was funded by Technological University Dublin.

Creative Commons License

Creative Commons Attribution 4.0 International License
This work is licensed under a Creative Commons Attribution 4.0 International License.

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