Researchers Develop Instant Turmeric Milk

Golden turmeric milk has gained popularity in trendy cafes as a healthy, caffeine-free alternative. This drink is a modern adaptation of haldi doodh, a traditional Indian remedy often used for cold relief. Recently, researchers created an efficient method to produce a plant-based, instant version that retains the health benefits of its ingredients and extends shelf life.

The researchers presented their findings at the American Chemical Society fall meeting. Golden milk, sometimes known as turmeric latte, combines milk, turmeric, and spices. It suits those who want to avoid caffeine while enjoying a unique flavor. "It's an excellent drink, especially in cold weather or when you're feeling sick," said Anthony Suryamiharja, a graduate student at the University of Georgia presenting the research. Turmeric contains curcumin, a polyphenol studied for its anti-inflammatory and antioxidant effects.

Suryamiharja posed an interesting question: "If we can add bioactive compounds like curcumin to plant-based milks to match cow's milk nutrition, why not?" However, separating curcumin from turmeric is typically challenging. Extracting it often requires complex techniques that utilize organic solvents and considerable time and energy. Additionally, curcumin can degrade over time, diminishing its shelf life.

To explore the potential, Suryamiharja, Hualu Zhou, and their team sought ways to extract and store curcumin in plant-based milk. They introduced turmeric powder to an alkaline solution. This high-pH environment enhanced curcumin's solubility, improving extraction efficiency compared to water alone. They created a deep red solution, which they then combined with soy milk, resulting in a dark yellow blend. They neutralized the mixture to a pH around 7.

Neutralizing the drink improved palatability. Although the pseudo-golden milk could be consumed as is, the researchers decided to freeze-dry the mixture to create instant golden milk powder. This approach not only extracts curcumin efficiently but also encapsulates it within oil droplets in the soy milk. When ingested, the body processes curcumin as fat, increasing its bioavailability, meaning better absorption and potential health benefits.

Encapsulating curcumin also protects it from air and moisture, maintaining stability over time. While the study focused on soy milk due to its rich amino acid profile, the method could extend to other plant-based milks, providing alternatives for those allergic to soy. Furthermore, their pH-driven extraction technique could apply to different plant compounds efficiently, such as anthocyanins from blueberries.

Zhou explained, "Using the same method allows us to extract polyphenols within about a minute." They aim to utilize this technique to upcycle by-products and mitigate food waste in Georgia's fruit and vegetable farming.

Though further research is needed before instant golden milk fills store shelves, the early results are promising. Suryamiharja noted the taste was enjoyable, even without being a regular consumer of golden lattes.

The team's efforts seek to clarify the chemistry behind what many perceive as a simple beverage while improving its nutritional value and convenience for consumers. Suryamiharja pointed out, "People tend to perform simple tasks in the kitchen without realizing there's chemistry involved. We're trying to communicate those unspoken concepts in an understandable manner."

Earlier SSP wrote about the new insights into the aging immune system.