Ethanol Aqueous Solution Annealed Faba Bean Starch/Pea Protein Composite Films: Physicochemical Characterization and the Anti‐Retrogradation Effect on Rice Cakes

Based on the growing demand for eco‐friendly food packaging, this study developed edible composite films by blending faba bean starch (FS) or ethanol‐annealed faba bean starch (AFS) with pea protein (PP). The AFS‐based films exhibited lower moisture content, solubility, and water vapor permeability ( p < 0.05), as well as a smoother surface morphology. Among the formulations, the film composed of 80% AFS and 20% PP (AFS‐PP20%) showed the lowest light transmittance, a higher water contact angle ( p < 0.05), and reduced phase‐separated domains under confocal microscopy. In contrast, the film containing 60% AFS and 40% PP displayed the lowest solubility and water vapor permeability ( p < 0.05). After 48 h of storage, rice cakes packaged with the AFS‐PP20% film retained a more uniform internal structure and exhibited the lowest hardness, indicating a superior inhibitory effect on starch retrogradation. This work presents a promising strategy for extending the shelf life of rice cakes while adding value to legume‐based resources.