Table 3.

Different pigments and other additives and their effects on starch-based films/coatings.

Sources of Starch	Additives	Amounts Incorporated	Plasticizers Used	Key Features of Developed Films	Reference
Cassava Starch	Acerola and mango pulps	0–20%	—	▪Observed total carotenoid, total polyphenol, and vitamin C; increased antioxidant properties.	[65]
Rice starch/ Chitosan	Anthocyanins, betalains, resveratrol, thymol, and carvacrol	5%	Glycerol	▪Showed natural antioxidants in small amounts; improved thermal and antimicrobial properties of the film; reduced fungi and mesophilic aerobic and coliforms bacteria; improved thermal and physical characteristics.	[66]
Cassava Starch	Lycopene or lycopene nanocapsules	2%, 5%, and 8% (w/w)	Glycerol	▪Antioxidant activity was higher, light transmittance was reduced, opacity was greater, and protective oxidation was present; low elongation and tensile strength but improved solubility.	[68]
Cassava starch	Lactic acid bacteria (Lactobacillus plantarum and Pedocococcus pentosaceus)	0.5 g, 1 g, 1.5 g, and 2 g	Glycerol	▪Reduced WVP and decreased light transmittance of the film; increased antioxidant activity; hindered the penetration of water molecules.	[69]
Cassava starch	Anthocyanins /betacyanins	3:1, 1:1, and 1:3	Polyvinyl alcohol (PVA)	▪Increased the UV–visible light barrier property; showed high antimicrobial, antioxidant, and water-vapor barrier properties; ammonia-sensitive properties in film were observed.	[71]
Corn starch	Immobilized bacteriocin	1%	Glycerol	▪Showed good antibacterial activity and biodegradability and better tensile strength; reduced optical transmission; the water solubility of starch films was reduced by 19 to 23%.	[72]
Cassava Starch	Papain	5–15%	—	▪Improved tenderness of beef, with reduced Warner–Bratzler shear values and hardness.	[73]
Thermoplastic starch with polybutylene adipate terephthalate	Zinc oxide nanoparticles	1–5%	—	▪Prevented microbial growth and increased lipid stability; extended shelf-life of packaged meat by more than 3 days.	[74]