Multifactorial analysis of allergen variability in Alaria esculenta seaweed: Influence of drying techniques, harvesting methods, and pre-treatments

This study investigates the effects of different harvesting methods, drying techniques, and pre-treatments on allergen management in Alaria esculenta (an Irish brown seaweed). The allergens hel as 1, pen i 1 (tropomyosin proteins), and parvalbumin (PV) were examined in aquaculture and wild-grown samples subjected to oven drying (OD), freeze-drying (FD), and infrared drying (IRD). Cultivated samples also received pre-treatments, including hot water blanching (HWB), ultrasound (US), and microwave (MW) blanching, prior to drying. Allergen reactivity was quantified via ELISA to provide precise allergen measurements. Results showed that all three drying methods significantly reduced allergen levels in cultivated samples, with OD being the most effective approach, while FD demonstrated comparatively lower efficiency. Importantly, in wild-grown samples, hel as 1 level unexpectedly increased following drying, suggesting a distinct environmental resilience mechanism that merits further investigation. Among pre-treatments, ultrasound blanching proved the most effective, whereas microwave blanching, particularly at lower power, yielded limited allergen reduction. Findings indicate that tailored drying processes are critical for allergen mitigation in seaweed, with heat-induced drying methods and ultrasound identified as promising strategies for effective allergen management in Alaria esculenta . • Drying methods significantly impact allergen levels in Alaria esculenta . • Oven drying (OD) most effectively reduced allergens in cultivated seaweed. • Ultrasound combined with microwave pre-treatments achieved synergistic allergen reduction. • Wild-grown seaweed exhibited higher allergen resilience than cultivated counterparts. • Tailored processes (U50M800 pre-treatment) optimized allergen reduction in seaweed-based food products.