Improved stability and controlled release of ω3/ω6 polyunsaturated fatty acids by spring dextrin encapsulation

Area of Science:

• Food Science
• Biopolymer Chemistry
• Nutritional Delivery Systems

Background:

• Food-grade biopolymers offer solutions for controlled substance delivery.
• Poly-unsaturated fatty acids (PUFAs) require enhanced stability and targeted delivery.

Purpose of the Study:

• To improve the stability and controlled release of alpha-linolenic acid (ALA) and linoleic acid (LA) using helical spring dextrin (SD).
• To investigate the encapsulation efficiency and release characteristics of PUFAs within SD complexes.

Main Methods:

• Encapsulation of ALA and LA with SD (DP=62) at 60°C.
• Characterization using WXRD, DSC, TGA, and SEM.
• In vitro gastrointestinal release simulation and molecular dynamics simulation.

Main Results:

• SD encapsulation enhanced the stability of ALA and LA.
• In simulated gastrointestinal conditions, 21.7% of SD-ALA and 18.5% of SD-LA were released.
• Molecular dynamics indicated a larger helix cavity space for ALA-SD compared to LA-SD.

Conclusions:

• SD-PUFA complexes improve the stability of ALA and LA.
• These complexes facilitate targeted delivery of functional lipids to the small intestine.
• SD shows potential as a carrier for bioactive components.