Stabilitas retensi komponen flavor terenkapsulasi dapat ditentukan dengan melihat pola stabilitas secara empiris maupun dengan menggunakan persamaan Avrami pada suhu 50oC (Yoshii et al. 2001; Soottitantawat et al.
2004) dan suhu 43oC (Soottitantawat et al. 2005). Persamaan Avrami adalah R = exp [– (kt)n] (1); dimana R adalah retensi komponen flavor selama
penyimpanan, t adalah waktu penyimpanan, n adalah paramater untuk menentukan mekanisme laju penurunan retensi komponen flavor, dan k adalah konstanta laju penurunan retensi komponen flavor. Persamaan (1) di atas di dilogaritmakan sebanyak dua kali dan diperoleh persamaan -ln(ln R) = nlnk + nlnt (2). Dari persamaan (2) dapat diperoleh parameter n yang merupakan kemiringan dengan menghubungkan antara –ln(lnR) dengan ln t.
Yoshii et al. (2001) dengan sukses menggunakan persamaan Avrami untuk menentukan laju penurunan stabilitas retensi ethyl butyrate yang dienkapsulasi dalam maltodekstrin dicampur dengan gum arab dan maltodekstrin yang dicampur dengan SSPS (soybean soluble polysaccharide). Begitu pula dengan Soottitantawat et al. (2004) dengan sukses menggunakan persamaan Avrami untuk menentukan mekanisme laju penurunan stabilitas limonene yang dienkapsulasi dalam gum arab, pati termodifikasi dan SSPS, semua matriks enkapsulasi dicampur dengan maltodekstrin.
Dari persamaan Avrami diperoleh parameter Avrami, yaitu n, yang dapat digunakan untuk menggambarkan mekanisme laju penurunan stabilitas retensi komponen flavor. Soottitantawat et al. (2004) meyatakan apabila nilai n=1 mempresentasikan mekanisme laju penurunan stabilitas retensi komponen flavor mengikuti reaksi ordo 1, apabila nilai n<1 (teorinya n=0,54) diartikan sebagai komponen flavor (dalam hal ini adalah limonene) melakukan difusi molekuler dengan laju terbatas melalui suatu lapisan, dan apabila nilai n>1 mempresentasikan mekanisme laju penurunan stabilitas komponen flavor adalah cepat pada suatu periode induksi.
Selain itu, stabilitas retensi komponen flavor terenkapsulasi juga dapat ditentukan dengan uji akselerasi dengan mempercepat suatu peubah penyimpanan, semisal suhu. Persamaan yang biasa digunakan dengan suhu sebagai faktor akselerasinya adalah persamaan Arrhenius (Lee dan Krochta 2002; Uddin et al. 2002 ; Hough et al. 2005) dan persamaan linear (Lee dan Krochta, 2002).
Metode akselerasi yang dipengaruhi oleh suhu biasanya menggunakan persamaan Arrhenius, yaitu :
k = k0e-Ea/RT
dimana ko adalah frekuensi atau faktor tubrukan, Ea adalah energi aktivasi, R
adalah konstsnta gas (1,987 kal/mol.K) dan T adalah suhu absolut (K) (Villota dan Hawkes, 1992). Apabila ln k dihubungkan dengan 1/T, maka akan diperoleh energi aktivasi. Energi aktivasi yang positif menunjukkan meningkatnya reaksi dengan meningkatnya suhu (Toledo, 1991).
Selain itu, metode akselerasi yang dipengaruhi oleh suhu dapat juga menggunakan persamaan linear (Lee dan Krochta, 2002). Persamaan linear hampir sama dengan persamaan Arrhenius, yaitu :
kT = k0ebT
dimana k0 adalah laju kerusakan pada suhu T0 (oC), kT adalah laju kerusakan
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