Film-forming and adhesion of tannic acid-nisin modified egg white/chitosan blending edible coating on pork productions

To enhance the application effectiveness of edible polymeric materials in practical coating-based preservation. Here, an egg white/chitosan-based biocomposite coatings modified by the addition of tannic acid and nisin was prepared based on previous research, and the effects of two additives on the drying rate and adhesion of film-forming solution during the actual coating process were investigated. The prepared egg white-chitosan-tannic acid-nisin composite coating (EW40/TNCS60) exhibited a 18.2% increase in moisture diffusivity compared to the egg white-chitosan coating (EW40/CS60), accelerating the curing process. The EW40/TNCS60 coating also displayed more favorable apparent viscosity, which would provide superior adhesion for meat storage. Furthermore, the water contact angles on pig skin, fatty meat, and lean meat were all less than 90°, confirming excellent wettability. Surface tension and flowability analysis further revealed that the EW40/TNCS60 coating demonstrated desirable the interfacial adsorption behavior on pork surfaces. Thus, this work offers a feasible strategy for developing coatings with fast drying rate and high adhesion to achieve meat preservation.