Introduction: The growing demand for different dietary interventions including synbiotics that promote gut health benefits. We characterized the novel formulation of a synbiotic drink (SD) combination of Kefir (probiotic) and basil seed mucilage (prebiotic). Kefir, a milk-based fermented beverage, contains beneficial microorganisms and basil seed, a natural polysaccharide, and acts as prebiotic and fat-replacer agent.

Methodology: Kefir grains (3% w/v) and basil seed mucilage extract (BSME, 0.3% w/v) were inoculated with cow-milk and further allowed to ferment at 25°C for 24 hours. Stability and zeta-potential of SD was analysed using Zetasizer. Formulation of SD was estimated using Fourier-Transform Infrared Spectroscopy (FTIR). Micronutrient analyses were performed using AOAC methods. Amino acid profiling and fatty acid content was estimated using LC-MS and GC-FID, respectively. Antioxidant potential was evaluated through DPPH radical-scavenging activity, total phenolic compounds (TPC), total flavonoid content (TFC), and Ferric reducing antioxidant power (FRAP) assay.

Results: Zetasizer showed that the Zeta potential of 15 mV indicated towards substantial stability of synthesized SD. FTIR analysis confirms that the physicochemical properties of the milk changed during the fermentation process, due to addition of BSME. Micronutrient profiling revealed iron 3.5mg, calcium 29.3mg, potassium 120.6mg, and sodium 59.3mg per 100mL. Amino acid and fatty acid analysis revealed notable concentrations of essential amino acids and unsaturated fatty acids. Antioxidant assays indicated DPPH inhibition at 82%, TPC at 24 mgGAE/100mL, TFC at 61mg QE/100ml, and FRAP at 31mgTE/100mL

Conclusion: Novel SD formulation showed noble stability and micronutrient content and significant antioxidant potential. These findings suggest that this novel SD could serve as a beneficial dietary intervention for gut health.