In this study, cellulose of bagasse from Agave tequilana Weber var. azul was extracted to elaborate nanofibers by the electrospinning technique. Fiber characterization was performed using Transmission Electron Microscopy (TEM), x-ray, Fournier Transform-InfraRed (FT-IR) spectroscopy, and thermal analysis by Differential Scanning Calorimetry-Thermogravimetric Analysis (DSC-TGA). Different diameters (ranging from 54.57 ± 0.02 to 171 ± 0.01 nm) of nanofibers were obtained. Cellulose nanofibers were analyzed by means of x-ray diffraction, where we observed a total loss of crystallinity in comparison with the cellulose, while FT-IR spectroscopy revealed that the hemicellulose and lignin present in the agave bagasse were removed. Thermal analysis showed that nanofibers exhibit enhanced thermal properties, and the zeta potential value (-32.5 mV) demonstrated moderate stability in the sample. In conclusion, the nanofibers obtained provide other alternatives-of-use for this agro-industrial residue and could have potential in various industrial applications, among these encapsulation of bioactive compounds and reinforcing material, to mention a few.

在这项研究中，来自龙舌兰龙舌兰酒Weber var的蔗渣纤维素。阿祖尔通过静电纺丝技术提取了纳米纤维，从而制成了纳米纤维。使用透射电子显微镜（TEM），x射线，傅立叶变换红外（FT-IR）光谱和差示扫描量热法-热重分析（DSC-TGA）进行热分析，进行纤维表征。获得了不同直径的纳米纤维（范围从54.57±0.02到171±0.01 nm）。通过X射线衍射分析了纤维素纳米纤维，与纤维素相比，我们观察到结晶度完全丧失，而FT-IR光谱显示龙舌兰蔗渣中存在的半纤维素和木质素被去除。热分析表明，纳米纤维表现出增强的热性能，并且ζ电势值（-32.5 mV）在样品中表现出中等的稳定性。综上所述，