Current Advances in Production and Drying Technologies of Lactoferrin

Abstract

Lactoferrin, a multifunctional iron-binding glycoprotein present in milk, exhibits a remarkable array of beneficial properties, including antibacterial, anticancer, antiviral, antioxidant, and anti-inflammatory effects. Its potential as a novel food and nutritional supplement has sparked substantial interest among researchers and the industry. This review summarizes the recent research progress on the physiological functions of lactoferrin, and summarizes various technological advances in the separation and purification of lactoferrin. Furthermore, it conducts a detailed comparative analysis of various production and drying methods, providing fresh insights and a robust theoretical framework for advancing lactoferrin-related applications. The development of cost-effective and efficient lactoferrin production techniques holds paramount importance, as it plays a pivotal role in accelerating industrial lactoferrin production and driving growth in the dairy industry.