Advanced carrier materials for microencapsulation are rarely available for use in the food industry. In this thesis, we focused on developing new carrier materials based on beta-cyclodextrin and alginate. We used native cyclodextrin, on which we performed functionalization with citric and maleic acid. Cyclodextrin citrate was characterised via spectrometric and morphological techniques, while cyclodextrin maleate was characterized by NMR spectroscopy. We tested combinations of cyclodextrins, alginate and crosslinking agents for hydrogel formation. We examined how types and concentrations of components affected gel formation and time-dependant gelation behaviour. FTIR spectroscopy confirmed newly formed ester bond between beta-cyclodextrin and citric acid. NMR spectroscopy and mass spectrometry identified molecules of cyclodextrin citrate (degree of substitution 1) and maleate (degree of substitution 3). During gelation, the cyclodextrin citrate and maleate slowed down the alginate gelation process. Presence of cyclodextrin compounds in alginate hydrogel reduces the range of linear viscoelasticity. UV-vis spectrometry indicated a similar release pattern and release range of all three forms of cyclodextrins from microspheres (from 12 to 17 % in 28 hours). Based on our research, it would be also prudent to further study lower cyclodextrin concentrations, to gain additional information on structure and gelation characteristics of the newly obtained materials.
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