Chulalaksananukul P.Jafari S.Shiekh K.A.Kijpatanasilp I.Pholmanee N.Harnvoravongchai P.Janvilisri T.Assatarakul K.Mahidol University2026-02-222026-02-222025-11-24Sustainable Food Technology Vol.4 No.1 (2025) , 297-309https://repository.li.mahidol.ac.th/handle/123456789/115201The 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.ChemistryAgricultural and Biological SciencesArticleSCOPUS10.1039/d5fb00277j2-s2.0-10503007861327538095