Improving the performance of gelatine glue using biocompatible polymers.

Jelly glue made of gelatin is frequently used in the packaging industry. The purpose of this study is to determine whether starch and polyvinyl alcohol (PVA), which were introduced at a 1.0% concentration, could be used to develop with improvement in the performance properties of jelly adhesives that are being prepared. By examining viscosities at different temperatures, pH, water contact angles, differential scanning calorimetry (DSC), tensile strength on wood and setting speed observation on coated paper, and performing pencil hardness tests on films, the effect of adding starch and PVA as a binder on physical, thermal, and mechanical properties were studied. When starch and PVA were added to the jelly glue, DSC data showed a substantial rise in the glass transition temperature, which were further confirmed by film hardness testing. The addition of starch increased the adhesive's viscosities at different temperatures. When compared to an original sample, the tensile strength with starch increased by ~ 74% after 24 h of bonding in a dry environment. The jelly adhesive with starch showed increased in water resistance which was also validated from contact angle test. Unlike PVA-based jelly glue, the hydrogen bonding in starch and gelatin showed superior mechanical properties. This research discusses starch as a potential substitute for the development of jelly adhesive. The technique developed offers an easy and useful path to adhesives with increased water resistance and bonding strength by using starch as a binder. Ecologically sound, sustainable, and economically acceptable were the methods used to increase jelly adhesive's resistance to moisture. The study's overall finding highlights the superior and sustainable adhesive performance of jelly glue based on starch as a packaging adhesive. [ABSTRACT FROM AUTHOR]