Improved awareness regarding diet and health linkages has motivated researchers to give more attention to the health perspectives of individual foods. During the previous two decades, the global dairy industry diverted its interest from simple processing of commodities to the value addition. A significant income is being earned in the dairy industry from specialty proteins. Pakistan ranked 3 rd in milk production worldwide and different milking animals e.g. cow, buffalo, goat and camel should be studied for their potential for generating new health-promoting diets and nutraceuticals foods. Bioactive proteins and peptides from having abundant applications including an antimicrobial food additive, dietary supplements, functional foods and nutraceuticals. Proteins from milk have a balanced composition of amino acids promising novel functional products. These also enhance the consistency and sensorial characteristics of various dairy products. Amongst, lactoferrin reveal bacteriostatic as well as bactericidal bustle against a variety of microorganisms. It binds iron thus depriving it required for growth like L. monocytogenes, Salmonella spp, Escherichia coli, Bacillus stearothermophilus, Shigella dysenteriae and Bacillus subtilis. Lactoferrin executes as an alternative to antibiotics. It acts as a natural antimicrobial for bio preservation ranging from dairy, meat, seafood, beverages, bakery products, acne care, infant formulas, extending shelf life, ensuring safety and improving health by acting against life-threatening diseases like cancer, hepatitis, respiratory infections, and foodborne diseases in infants, children and adults etc. In the nutshell, the current review discusses the importance and safety perspectives of lactoferrin in the food industry as well as the health sector. ARTICLE HISTORY

The present study was designed with the objective to compare the viability and stability of free and encapsulated probiotics under simulated technological and human gastrointestinal conditions. L. acidophilus was encapsulated using two wall materials (sodium alginate, soy protein isolate, and SA-SPI) by extrusion method for enhanced viability under stressed conditions. Free and encapsulated probiotics were subjected to some simulated technological and gastrointestinal conditions. Furthermore, free and encapsulated probiotics were also incorporated in dairy dessert to evaluate the viability and stability during storage. Encapsulation using sodium alginate and SPI as a coating materials significantly (p < .05) improved the survival of probiotics under simulated gastrointestinal and thermal conditions. The buffering effect of microbeads prolonged their survival and stability of under simulated conditions. The number of surviving probiotic cells encapsulated with sodium alginate, SPI, and SA-SPI over 120 days of product storage was 7.85 ± 0.39, 7.45 ± 0.37, and 8.50 ± 0.43 cfu/ml, respectively. In case of free cells, the surviving cells were just 3.5 ± 0.18 cfu/ml over the period of storage. In short, the study depicted that encapsulation provides protection during exposure to various hostile conditions. K E Y W O R D Sdessert, encapsulation, probiotics, stability, survival, wall materials