Main Article Content
Abstract
To stop microbiological deterioration and increase shelf life, preservatives are crucial for food and medicinal items. Naturally produced preservatives have drawn more attention as consumers' preferences for natural and clean-label ingredients expand. The categorization of preservatives is covered in this review, with a special emphasis on lactoferrin and natural preservatives derived from plant, animal, and microbial sources. The iron-binding glycoprotein lactoferrin, which is widely found in milk and colostrum, has antibacterial, antiviral, antioxidant, and anti-inflammatory qualities. The review focuses on lactoferrin's physicochemical properties, sources, and structure that support its biological roles. Iron sequestration, microbial membrane rupture, and immunological regulation are some of its modes of action. Lactoferrin's uses in the food business are covered, including dairy products, baby formula, bio preservation, and antimicrobial food packaging. Lactoferrin is shown to be a promising natural preservative and functional food ingredient by safety assessments and regulatory considerations.