Utilization of Faba Bean Protein Emulsion‐Based Films for Reducing Pathogen Survival on Artificially Inoculated Fresh Meat

ABSTRACT The overall goal of this research was to develop faba bean protein emulsion‐based films with antimicrobial capabilities using oregano essential oil (OEO), nisin, and ethylenediaminetetraacetic acid (EDTA) and to evaluate their efficacy in reducing pathogen survival on artificially inoculated fresh meat (eye‐of‐round steak). Initial screening of film‐forming solutions showed that combining OEO with higher concentrations of nisin and EDTA was most effective in inhibiting Salmonella enteritidis , Escherichia coli , and Staphylococcus aureus . OEO was incorporated into films using either high‐shear homogenization (HSH) [0%, 1%, 2%, and 3%, and 1% with 10 mg nisin and 320 mg EDTA] or high‐pressure homogenization (HPH) [0%, 1%, and 1% with 10 mg nisin and 320 mg EDTA] to examine the effect of oil droplet size on film characteristics and bactericidal efficacy. A week‐long pathogen survival study showed that the viable bacterial load was reduced by 2.5, 4, and 1.9 log for each of the bacteria, respectively, for films produced with HSH, versus 2.2, 2.3, and 1.1 log for those produced with HPH. Nisin and EDTA did not have a significant effect on film characteristics, whereas OEO increased film elasticity (115% for 0% OEO vs. 204% for 3% OEO) and decreased water vapor permeability, but only when HPH was used (0.67 g·mm/kPa·h·m 2 for the 0% OEO films [HSH] vs. 0.63 g·mm/kPa·h·m 2 for the 1% OEO [HSH] vs. 0.48 for the 1% OEO [HPH]). These results suggest that, while HPH can improve certain characteristics of protein‐based films, it also reduced their antimicrobial capacity.