Colostrum new insights: products and processes

Sydney, Alessandra Cristine Novak; Ikeda, Isadora Kaniak; Ribeiro, Maria Carolina de Oliveira; Sydney, Eduardo Bittencourt; Neto, Dão Pedro de Carvalho; Karp, Susan Grace; Rodrigues, Cristine; Soccol, Carlos Ricardo

doi:10.1016/b978-0-12-823506-5.00003-5

Cited by 3 publications

(1 citation statement)

References 38 publications

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“…Nevertheless, a wide variation in the bioactivity was detected in commercially available colostrum products such as powders and capsules [7]. A crescent number of patents has been registered across the globe claiming health benefits to colostrum products, with emerging processing technologies being developed to preserve the therapeutic properties of BC bioactive compounds [12].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Physicochemical and Sensory Properties of Cheeses Added with Bovine Colostrum

Barbosa,

Anaya,

Macêdo

et al. 2023

Foods

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The objective of this study was to develop fresh and matured cheeses with different bovine colostrum levels, aiming to promote the consumption of dairy products with the addition of colostrum. Four different cheese formulations were produced with a mixture of 0:100, 15:85, 20:80, and 25:75, bovine colostrum:milk (v:v), and aged for 0, 10, 20, and 40 days. Milk, colostrum, and fresh and matured cheeses were submitted to physicochemical characterization. Moreover, microbiological quality, yield, texture profile, color, and sensory acceptance of cheese samples were evaluated. Colostrum supplementation favored low acidity, high moisture, a pH range of 5.0–6.2, and water activity of 0.94–99. Sensory attributes and overall evaluation of all cheese formulations achieved an Acceptability Index above 70, indicating good acceptability. Since cheese with colostrum presented the potential to be used as human food, assessing the presence of colostrum bioactive components in those dairy products is a promising goal for further research.

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Section: Introductionmentioning

confidence: 99%

Characterization of Physicochemical and Sensory Properties of Cheeses Added with Bovine Colostrum

Barbosa,

Anaya,

Macêdo

et al. 2023

Foods

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Bovine Colostrum for Veterinary and Human Health Applications: A Critical Review

Ross

Stanton

2023

Annu. Rev. Food Sci. Technol.

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Bovine colostrum harbors a diverse array of bioactive components suitable for the development of functional foods, nutraceuticals, and pharmaceuticals with veterinary and human health applications. Bovine colostrum has a strong safety profile with applications across all age groups for health promotion and the amelioration of a variety of disease states. Increased worldwide milk production and novel processing technologies have resulted in substantial growth of the market for colostrum-based products. This review provides a synopsis of the bioactive components in bovine colostrum, the processing techniques used to produce high-value colostrum-based products, and recent studies utilizing bovine colostrum for veterinary and human health.

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Insights into the Research Trends on Bovine Colostrum: Beneficial Health Perspectives with Special Reference to Manufacturing of Functional Foods and Feed Supplements

et al. 2022

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Bovine colostrum (BC) is the initial mammary secretion after parturition, which is nature’s bountiful source consisting of nutritional and bioactive components present in a highly concentrated low-volume format. All mammalian newborns require colostrum to enhance physiological processes such as lifelong immunity, gastrointestinal development, and resistance to microbial infections. The genetic, environmental, and processing methods can all have an impact on the biochemical contents of BC and its supplements. BC and its derivatives have been intensively researched for their potential use in functional foods, medicines, and animal feed. Evidence from clinical studies suggests that BC products are well-tolerated, nontoxic, and safe for human ingestion. Functional foods, feed, and pharmaceutical formulations based on bovine colostrum are playing noteworthy roles in the development of innovative products for promoting health and the prevention of chronic illnesses. This systematic review sheds light on recent research on (a) the effects of processing techniques on BC components, (b) emerging techniques used in the isolation and identification of novel components, (c) BC-based functional foods for human consumption and animal feed supplements, and (d) the role of BC in current drug delivery, as well as future recommendations.

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Colostrum new insights: products and processes

Cited by 3 publications

References 38 publications

Characterization of Physicochemical and Sensory Properties of Cheeses Added with Bovine Colostrum

Characterization of Physicochemical and Sensory Properties of Cheeses Added with Bovine Colostrum

Bovine Colostrum for Veterinary and Human Health Applications: A Critical Review

Insights into the Research Trends on Bovine Colostrum: Beneficial Health Perspectives with Special Reference to Manufacturing of Functional Foods and Feed Supplements

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