Tinjauan Kritis Metode Ekstraksi Laktoferin dan Implikasinya terhadap Aplikasi Pangan serta Konsumsi Manusia

Abstract

Lactoferrin is a major bioactive protein in milk with broad potential as a functional food component. However, the quality and bioactivity of lactoferrin are strongly influenced by the extraction methods employed. This review article aims to critically examine various lactoferrin extraction methods, ranging from conventional approaches to membrane-based and integrated systems, and their implications for food applications and human consumption. The discussion focuses on the relationship between extraction methods, structural integrity, purity level, and lactoferrin bioactivity. This review demonstrates that lactoferrin produced using different extraction methods does not necessarily exhibit equivalent functional quality, even when derived from the same raw material source. Therefore, the selection of extraction methods should consider specific food application objectives rather than extraction efficiency alone. This review highlights the importance of extraction strategies oriented toward biological function, food safety, and consistency of quality to support the effective and sustainable utilization of lactoferrin as a functional food ingredient.