NORTH MIAMI, FLA. – South Florida is facing a unique problem: miles of sargassum algae are washing up on its beautiful beaches. Instead of just removing it—an expensive process—researchers are exploring how to turn this brown algae into something useful.
Dr. Imran Ahmad, a food science professor at Florida International University, is at the forefront of this effort. He believes that instead of merely disposing of sargassum, we can repurpose it for food. “Every time it washes ashore, it becomes a hassle for the city,” he explained. “What if we could use it instead?”
Sargassum contains a natural compound known as alginate, which is often found in food products like sauces and ice cream as a thickening agent. After processing, sargassum can be transformed into a pure white powder, making it usable in diverse culinary applications.
However, there are concerns. Sargassum isn’t recognized as a food source and can carry harmful contaminants. To tackle this, Dr. Ahmad employs high-pressure processing, a technique that kills bacteria while keeping beneficial nutrients intact. This method is already common in products like fresh juices and guacamole.
Dr. Ahmad sees potential not just for the local beaches but also for the food industry. “By finding a way to use sargassum, we turn a beach problem into a valuable product,” he said. His research could address both waste management and food supply challenges.
The benefits of repurposing sargassum extend beyond culinary uses. According to a recent study by the National Oceanic and Atmospheric Administration, these algae blooms are increasing worldwide, which could lead to higher costs for coastal cities. A proactive solution like this could save money and create new opportunities.
Next, Dr. Ahmad aims to explore how alginate interacts with various food ingredients. If successful, we could see sargassum popping up in food products on our grocery shelves soon.
