Extraction and Application of Defensive Proteins from Bovine Colostrum in Functional Beverages: A Review

Abstract

Bovine colostrum is a rich source of bioactive and defensive proteins, including immunoglobulins, lactoferrin, lysozyme, and lactoperoxidase, which contribute to immune defense, antimicrobial activity, and gastrointestinal health. Recent advances in membrane filtration, chromatography, freeze-drying, and spray-drying have improved the isolation, concentration, and preservation of these sensitive proteins for incorporation into functional food and beverage systems. This review examines the composition and biological functions of major defensive proteins in bovine colostrum, together with current approaches for their extraction, stabilization, and application in functional beverages. Attention is given to their potential roles in immune support, gastrointestinal health, and exercise recovery, as well as their possible applications for athletes, older adults, and other consumer groups. Key formulation challenges, including protein stability, heat sensitivity, sensory acceptability, processing costs, and product standardization, are also discussed. Although bovine colostrum-derived proteins show considerable potential as functional beverage ingredients, further well-designed clinical studies are required to establish their bioavailability, effective doses, long-term safety, and health benefits in different populations. Advances in separation technologies, encapsulation, and product formulation may support the development of more stable, acceptable, and evidence-based bovine colostrum functional beverages.