Abstract
The interaction of β-cyclodextrin with benzoic acid was studied by UV and IR spectroscopy, X-ray diffraction, and thermogravimetry. The introduction of the benzoic acid molecule into the internal hydrophobic β-cyclodextrin cavity and additional stabilization by weak H-bonds caused the formation of 1: 1 axial inclusion complexes of the host—guest type. The degree of crystallinity of the inclusion complex decreased compared with the initial compounds, whereas its thermal stability increased.
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