Influence of ligand structure and water interactions on the physical properties of β-cyclodextrins complexes

► We study the encapsulation of different ingredients in freeze-dried β-cyclodextrins. ► α-Terpineol and myristic acid were selected as models of natural food additives. ► Studied cyclodextrins differs in their physical and water sorption properties. ► Encapsulation occurred with the displacement of water molecules from the cyclodextrin cavity. ► Ligand size and configuration affect encapsulation, water interactions, and complex structure.