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

► Spring dextrin encapsulation complexes can improve the stability and controlled release of α-linolenic acid (or linoleic acid). ► Enzymatic digestion release is related to the degree of unsaturation of the fatty acid. ► Less linear polyunsaturated fatty acid requires a wider helix cavity. ► Van der Waals attraction is the primary driving force toward complexation.