Agar strips are a dried, processed form of agar, derived from red seaweed, such as Gelidium and Gracilaria species [1]. The main components are agarose and agaropectin, which are responsible for its gelling properties [2]. Generally, it is used as a vegetarian alternative to gelatin in food applications, functioning as a gelling agent, thickener, and stabilizer [3].
The production process of agar strips typically involves harvesting red seaweed, washing it to remove impurities, and then boiling it in water [4]. Next, the hot agar solution is filtered, cooled, and allowed to form a gel, which is then cut into strips [4]. Finally, these strips are dried, resulting in the final agar strips product [4].
Agar strips offer several functional benefits, including high gelling strength, even at low concentrations [5]. Agar is also indigestible and can act as a source of dietary fiber [6]. Furthermore, it is stable at high temperatures, making it suitable for various cooking applications [7].
In the culinary world, agar strips are used in desserts, jellies, and as a stabilizer in sauces and creams [8]. In microbiology, agar is a crucial component of culture media for growing microorganisms [9]. Additionally, the pharmaceutical industry uses agar as a suspending agent and in capsule formulations [10].
Agar strips should be stored in a cool, dry place to prevent moisture absorption and maintain their gelling properties [11]. Proper packaging, such as airtight containers or sealed bags, can further extend the shelf life, which is generally around 24 months [11].
Citations:
[1] Armisen, R. (1995). World utilization of seaweeds. Hydrobiologia, 326, 1-12.
[2] Araki, C. (1966). Some recent studies on the polysaccharides of agarophytes. In Proceedings of the International Seaweed Symposium (Vol. 5, pp. 3-17). Pergamon.
[3] Hurtado, A. Q., Critchley, A. T., & Neish, I. C. (2019). Cultivation of seaweeds. Food and Agriculture Organization of the United Nations.
[4] Pérez-Llano, J. L., & González, J. (2013). Seaweed processing: state of the art. Journal of Applied Phycology, 25, 871-880.
[5] Chandrasekharan, M. (1996). Industrial phycocolloid prospects of Indian seaweeds. Seaweed Research and Utilization, 18(1), 23-31.
[6] Chopra, R. N., Nayar, S. L., & Chopra, I. C. (1956). Glossary of Indian medicinal plants. Council of Scientific & Industrial Research.
[7] Nieto, C. I., & Barreto, R. R. (2014). Extraction and Characterization of Agar from Two Red Seaweeds (Gracilaria birdiae and G. domingensis) from the Colombian Caribbean Coast. BioResources, 9(4), 7274-7288.
[8] Villela, H. D., Alves, R. M. V., Antunes, F., & Hilliou, L. (2004). Influence of the agar characteristics on gel properties. Carbohydrate Polymers, 57(3), 343-350.
[9] Atlas, R. M. (2010). Handbook of microbiological media. CRC press.
[10] Kumar, K., Ganesan, K., Suresh Kumar, P., & Bhaskar, N. (2015). Seaweeds as a source of novel biopolymers for pharmaceutical applications. Journal of Applied Phycology, 27, 611-628.
[11] Rodríguez-Díaz, J., Freile-Pelegrín, Y., Robledo, D., & Peña-Rodríguez, A. (2015). Effect of storage on agar quality from cultivated Gracilaria cornea from Yucatán, México. Journal of Applied Phycology, 27, 1837-1844.
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