Abstract
SummaryIn the present study, epigallocatechin‐3‐gallate (EGCG)‐loaded Spirulina platensis (SP) microcarriers (SP@EGCG) were constructed and used to extend the shelf‐life of minced lamb meat as an antioxidant with good sustained release properties. Results showed that the encapsulation efficiency and encapsulation yield of SP@EGCG microcarriers were 91.19 ± 1.18% and 133.19 ± 1.34 μg mg−1, respectively. Results of fluorescence microscopy, Fourier transform infrared spectroscopy, X‐ray diffraction, scanning electron microscopy and differential scanning calorimetry confirmed that the EGCG was successfully loaded in SP through hydrogen bonding interactions, and existing in an amorphous state. SP@EGCG displayed excellent antioxidant activity and stability. The SP@EGCG presented cumulative release in four food models (water, 3% acetic acid, 10% ethanol and 50% ethanol), and the cumulative release of SP@EGCG in 50% ethanol was the highest. These results indicated that SP can be used as a novel carrier of EGCG, and the prepared SP@EGCG microcarriers had potential applications in extending the shelf‐life of lamb meat.
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