Synthetic plastic impacts the environment due to its slow degradation and the generation of microplastics, driving the development of bioplastics. This study evaluated the use of bagasse fiber combined with corn and potato starch to improve the physical and mechanical properties of bioplastics. Five bioplastic mixtures (Am1 to Am5) were prepared with corn starch, glycerin, acetic acid, maleic anhydride, and agave bagasse. Am1 was prepared without bagasse, and the others were prepared with different amounts of bagasse (0, 10, 30, 50, and 70 g). Bioplastics made from potato starch (Ap1 to Ap5) were also produced under the same conditions and were assessed using the thermogravimetric (TGA) and scanning electron microscopy (SEM) tests. Analysis of variance showed significant differences (p < 0.001) in the moisture, Young’s modulus, and stress of the bioplastics. The corn-based bioplastics exhibited lower moisture values (7.26% and 5.51%) compared to the potato-based ones (9.68% to 8.89%). Young’s modulus and stress increased in the corn-based (Am5 = 4.59 MPa) and potato-based (Ap5 = 3.53 MPa) bioplastics with higher amounts of bagasse. Furthermore, TGA and SEM revealed the surface morphology and the effects of processing, and based on their results, it was found that agave bagasse improved the mechanical and thermal properties of bioplastics, especially corn-based ones, suggesting its potential as a material with a lower environmental impact.

The generation of agro-industrial residues represents an environmental challenge and an opportunity for their valorization within a circular economy framework. In this study, Agave salmiana bagasse residues were evaluated as a reinforcing material for developing bioplastics made from maize starch (polymer matrix). Maguey bagasse was collected, ground and sieved to particle sizes below 200 μm and incorporated into bioplastic formulations at different content levels. Five bioplastic films (M1–M5) were obtained and characterized regarding their physical, chemical, mechanical, thermal, and morphological properties. The evaluated parameters included density, color (CIE Lab*), moisture content, water absorption, FTIR analysis, tensile properties, thermal behavior, and surface morphology via SEM. The results showed significant differences among the bioplastic formulations. The moisture content ranged from 7.15% to 10.57%, while water absorption after 24 h reached values of up to 65% for the formulation with the highest bagasse content. Mechanical and thermal analyses indicated that the incorporation of maguey bagasse influenced the structural performance of the bioplastics, while SEM observations revealed changes in surface morphology associated with fiber incorporation. These findings demonstrate the potential of A. salmiana bagasse as a reinforcing agent in starch-based bioplastics, contributing to the development of sustainable materials. The results support their potential as a biodegradable material with exploratory application in an agricultural system.