Effect of Drying Methods on Physicochemical and Functional Characteristics of Goat ( Capra hircus ) Spleen Powders

Current research investigates the effects of different drying methods, specifically hot air, freeze, and spray drying on the yield, physicochemical, and functional properties of goat ( Capra hircus ) spleen (GS) powders. The drying techniques significantly influenced the yield, physicochemical, functional, and antioxidant properties of the GS powders. The freeze‐dried GS powder (FDSP) exhibited the highest yield (23.61%) compared to the tray‐dried (TDSP) and spray‐dried (SDSP) GS powders ( p < 0.05). All GS powders exhibited a high protein content (> 80.76%), with total essential amino acids (TEAAs) ranging from 34.45% to 37.91%, indicating a high‐quality protein concentrate. SDSP exhibited the highest TEAA content (37.91%), while FDSP recorded the lowest water activity (0.19) ( p < 0.05). SDSP was rich in K, Mg, Na, Fe, Mn, and Cu, whereas FDSP showed a higher proportion of Ca and Zn. The GS powders displayed distinct protein bands (10–250 kDa), with TDSP exhibiting the disappearance of some high‐molecular‐weight polypeptides. All GS powders exhibited the random coils as secondary structure. Furthermore, TDSP 47.18 bound BPB (μg) demonstrated higher surface hydrophobicity and lower lightness value (51.26) ( p < 0.05). FDSP showed the highest DPPH (67.1 mM TE/g) and ABTS (35.96 mM TE/g) radical scavenging activity, while TDSP exhibited the highest FRAP activity (30 mM TE/g) ( p < 0.05). The GS powders displayed enhanced solubility, emulsification, and foaming properties at pH levels below 4 and above 6. Both FDSP and SDSP exhibited higher solubility, emulsifying, and foaming properties. Thus, based on their nutritional profile and versatility, GS powders could represent an excellent source of high‐quality protein for functional food development and nutraceutical applications.