The study of natural polymers of vegetable origin has emerged as a sustainable alternative due to their properties. Īs a result of this, recent studies have made it possible to know with greater precision the availability of alternative substances to agar in naturally occurring raw materials that are easier to extract and have the same characteristics as agar. Its use increases the total cost of the medium by 70%, due to agar overexploitation and high demand. Agar is a mixture of polysaccharides extracted from the walls of red algae (Gelidium, Gracilaria, Pterocladia, Gelidiella) and is the most widely used gelling agent in culture media due to its physicochemical properties such as porosity, thermo-reversibility, stability, gel strength, texture, elasticity, and transparency. The culture media must meet the nutritional requirements necessary for the development of the plant and these depend on the culture used, which is in some cases solidified to provide support to the explant through the gelling agent agar. However, although it is a technique that has been widely used in agricultural development and plant research, the in vitro culture technique is more expensive than traditional methods of plant production, due to the components used for the preparation of the culture medium, commonly the gelling agent called agar. As a result of this movement, the technique of in vitro culture arose, in which plants are propagated inside containers under laboratory conditions and has open the possibility of enhancing two conditions in agricultural crops, firstly, the asepsis, which is the absence of germs, and secondly, the control of factors that affect plants growth. Plant biotechnology had an important development in the last decades, moving from soil cultivation to practices where ecological factors are involved with sustainable objectives such as water conservation, decrease of soil erosion, and higher yields and better-quality crops.
Due to the growing global crisis caused by climate change and greenhouse gases, which are significantly affecting food availability and price volatility in the agricultural sector, agricultural systems have been forced to implement new adaptive measures with the aim of developing alternatives that improve and accelerate traditional methods of food production through biotechnology.
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