Evaluation of Fig Powder as Prebiotic and its Utilization for Development of Synbiotic Microcapsules

Urvi Thakkar and R. Preetha^*

Department of Food Process Engineering SRM University, Kattankulathur Campus Tamilnadu-603203, Chennai, India

DOI : http://dx.doi.org/10.13005/bbra/2156

ABSTRACT: Lactobacillus spp. is known to be tolerant to bile and low pH and has probiotic effects due to multiple mechanisms. Prebiotics act as a substrate for the growth and/or activation of beneficial colonic bacteria. Ficus carica, commonly known as “Fig” belongs to Moraceae family. The aim of this study was to evaluate the use of fig powder as a potential prebiotic for Lactobacillus spp. and to develop synbiotic microcapsules. Fig powder was evaluated for its resistant starch content which was quantified to 18.04% with 2.06% of soluble fibers. Haurrsen’s ratio for the prepared fig powder was found to be 1.1763 while Carr’s Index was 14.99, indicating ‘good’ flow properties. Solubility of 60% and swelling capacity of 400-500% was observed. Also, the viability of probiotic culture in MRS medium and MRS medium incorporated of fig powder was found to be 3.3 ± 0.05 x 10⁹ cfu/ml and 5.8 ± 0.05 x 10⁹ cfu/ml respectively. Increased viability is attributed to presence of resistant starch. Probiotics were then encapsulated with and without prebiotic. Survivability of probiotics entrapped in alginate and synbiotic microcapsules was determined at room temperature. Probiotics entrapped in synbiotic microcapsules showed better viability, thus having better storage period.

KEYWORDS: prebiotic, probiotic; lactobacillus spp; resistant starch

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