Valorization of Faba Bean (Vicia faba) Pods for the Development of Antibacterial Starch-Based Films

Abstract

This study aimed to develop an antibacterial film based on starch isolated from fava bean residues and oregano essential oil (OEO). The starch was isolated from fava bean pods through a soaking distilled water method. The effective isolation of starch was confirmed by the Lugol test, and the characteristic grain shapes of this polysaccharide were shown. Furthermore, the main functional groups (hydroxyls, methyl, and carbonyl) of this polymer were detected through FTIR analysis. Starch-based films loaded with 5 and 10 wt % OEO were obtained through casting. The incorporation of OEO into active films minimally reduced their moisture content and water solubility. The tensile strength and elongation at the break of active materials were significantly affected due to the polymer–OEO interactions. The antibacterial film containing 10% OEO was able to inhibit the growth of Escherichia coli and Staphylococcus aureus. These results evidence the potential valorization of waste from legumes through the development of new, eco-friendly materials that can be applied as active food packaging.