Bovine Colostrum as a Functional Food: Industry Perspectives and its Role in Modern Nutrition
Abstract
Bovine colostrum is the first fluid secreted by the mammary gland after parturition and is essential for the transfer of passive immunity to neonates. It is characterized by a high concentration of bioactive compounds such as immunoglobulins, growth factors, vitamins, and minerals. This literature review aimed to explore the composition of bovine colostrum, its health benefits, and its potential for human consumption. An integrative search was conducted in the Science Direct, SciELO, and CAPES/MEC databases between January and June 2025, selecting thirty-three articles published between 2019 and 2025, focusing on experimental studies regarding the composition, utilization, and formulation of food products containing colostrum. The results showed that colostrum has higher levels of proteins (especially immunoglobulins), lipids, vitamins, and minerals compared to milk, as well as immunomodulatory compounds such as lactoferrin, lysozyme, and growth factors. These components confer functional properties related to immune system enhancement, intestinal mucosal integrity, microbiota modulation, and tissue regeneration. Its lower lactose content and the presence of prebiotic oligosaccharides further highlight its potential for individuals with lactose intolerance and for promoting gut health. However, its application in Brazil still faces industrial challenges. Preservation methods such as pasteurization, drying, and technologies like high-pressure processing have been employed to maintain its functionality. Colostrum is found in forms such as powder, capsules, supplements, cheeses, and functional beverages. It is concluded that bovine colostrum holds significant potential as a functional food, depending on technological advances and increased awareness of its benefits.
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