Nanofibers of cellulose bagasse from Agave tequilana Weber var. azul by electrospinning: preparation and characterization

Miguel Ángel Robles-García; Carmen Lizette Del-Toro-Sánchez; Enrique Márquez-Ríos; Arturo Barrera-Rodríguez; Jacobo Aguilar; José A Aguilar; Francisco Javier Reynoso-Marín; I Ceja; R Dórame-Miranda; Francisco Rodríguez-Félix

doi:10.1016/j.carbpol.2018.03.058

Nanofibers of cellulose bagasse from Agave tequilana Weber var. azul by electrospinning: preparation and characterization

Carbohydr Polym. 2018 Jul 15:192:69-74. doi: 10.1016/j.carbpol.2018.03.058. Epub 2018 Mar 19.

Affiliations

¹ Departamento de Ciencias Médicas y de la Vida, Centro Universitario de la Ciénega, Universidad de Guadalajara, Av. Universidad 1115, 47820, Ocotlán, Jalisco, Mexico.
² Departamento de Ciencias Médicas y de la Vida, Centro Universitario de la Ciénega, Universidad de Guadalajara, Av. Universidad 1115, 47820, Ocotlán, Jalisco, Mexico; Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, 83000, Hermosillo, Sonora, Mexico.
³ Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, 83000, Hermosillo, Sonora, Mexico.
⁴ Departamento de Ciencias Básicas, Centro Universitario de la Ciénega, Universidad de Guadalajara, Av. Universidad 1115, 47820, Ocotlán, Jalisco, Mexico.
⁵ Departamento de Ciencias Tecnológicas, Centro Universitario de la Ciénega, Universidad de Guadalajara, Av. Universidad 1115, 47820, Ocotlán, Jalisco, Mexico.
⁶ Coordinación de Genómica Alimentaria, Universidad de la Ciénega del Estado de Michoacán de Ocampo (UCM), Avenida Universidad 3000, Colonia Lomas de la Universidad, 59103, Sahuayo, Michoacán, Mexico.
⁷ Departamento de Ingeniería en Nanotecnología, Universidad de la Ciénega del Estado de Michoacán de Ocampo (UCM), Avenida Universidad 3000, Colonia Lomas de la Universidad, 59103, Sahuayo, Michoacán, Mexico.
⁸ Departamento de Física, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Blvd. M. García-Barragán #1451, 44430, Guadalajara, Jalisco, Mexico.
⁹ Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, 83000, Hermosillo, Sonora, Mexico. Electronic address: francisco.rodriguezfelix@unison.mx.

PMID: 29691036
DOI: 10.1016/j.carbpol.2018.03.058

Abstract

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.

Keywords: Agave bagasse; Cellulose; Electrospinning; Nanofibers.