Sustainable valorization of porcine placenta through microencapsulation: a circular economy approach to functional ingredient development
Issued Date
2025-11-24
Resource Type
eISSN
27538095
Scopus ID
2-s2.0-105030078613
Journal Title
Sustainable Food Technology
Volume
4
Issue
1
Start Page
297
End Page
309
Rights Holder(s)
SCOPUS
Bibliographic Citation
Sustainable Food Technology Vol.4 No.1 (2025) , 297-309
Suggested Citation
Chulalaksananukul P., Jafari S., Shiekh K.A., Kijpatanasilp I., Pholmanee N., Harnvoravongchai P., Janvilisri T., Assatarakul K. Sustainable valorization of porcine placenta through microencapsulation: a circular economy approach to functional ingredient development. Sustainable Food Technology Vol.4 No.1 (2025) , 297-309. 309. doi:10.1039/d5fb00277j Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/115201
Title
Sustainable valorization of porcine placenta through microencapsulation: a circular economy approach to functional ingredient development
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Corresponding Author(s)
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Abstract
The increasing volume of porcine placenta, a nutrient-rich slaughterhouse byproduct, poses waste management challenges in Thailand's expanding pork industry. This study aimed to valorize porcine placenta by extracting bioactive compounds and developing shelf-stable microcapsules for functional food and pharmaceutical applications. Hexane-based fat removal reduced protein content by 24% and antioxidant activity (DPPH: 2.61 ± 0.08 mM TE/g db; FRAP: 4.80 ± 0.27 mM FeSO<inf>4</inf>/g db) but preserved protein profiles (25–100 kDa). Spray drying with gum arabic (40% w/v, 165 °C inlet temperature) achieved the highest protein retention (3.93 mg/g) and encapsulation efficiency (97.99%), producing microcapsules with low water activity (0.08–0.11), moisture content (2.28–4.08%), and glass transition temperatures (44.1–61.5 °C). Vacuum-sealed aluminum foil packaging maintained quality over 90 days at room temperature. This novel approach upcycles animal-derived waste into a stable, bioactive ingredient, advancing circular economy principles by reducing waste and offering sustainable applications in food and nutraceutical sectors.