Bakry AM, Fang Z, Ni Y, Cheng H, Chen YQ, Liang, L. Stability of tuna oil and tuna oil/peppermint oil blend microencapsulated using whey protein isolate in combination with carboxymethyl cellulose or pullulan. Food Hydrocolloid. 60: 559-571 (2016) Barretto FJFP, Clemente HA, Santana ALBD, Vasconcelo MAS. Stability of encapsulated and non-encapsulated anthocyanin in yogurt produced with natural dye obtained from Solanum melongena L. Bark. Rev. Bras. Frutic. 42(3): e-137. (2020) Bastarrachea L, Dhawan S, Sablani SS. Engineering properties of polymeric-based antimicrobial films for food packaging: a review. Food Eng. Rev. 3: 79-93 (2011) Choi HR. A study on the market segmentation strategy to develop natural carbonated drinks. Ph.D. dissertation. University of Sangmyung, Seoul, Korea (2017) Chung C, Rojanasasithara T, Mutilangi W, McClements DJ. Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition. Food Chem. 201: 14-22 (2016)