Turmeric milk, often referred to as golden milk or golden latte, has become a popular beverage at trendy cafes in recent years. This drink is a modern take on haldi doodh, a traditional Indian beverage known for its health benefits, particularly as a cold remedy. Researchers at the University of Georgia have developed a method to create an instant, plant-based version of golden milk that preserves the bioactive compound curcumin found in turmeric while extending its shelf life. This innovative approach will be presented at the fall meeting of the American Chemical Society.
Golden milk is a blend of milk, turmeric, and spices, making it a caffeine-free alternative for those looking for unique flavors or seeking a healthful beverage. Curcumin, the bioactive compound in turmeric, has been studied for its anti-inflammatory and antioxidant properties. By incorporating curcumin into plant-based milks, researchers aim to enhance nutritional content and provide a viable alternative to cow’s milk. The team led by Anthony Suryamiharja worked on extracting and encapsulating curcumin within soy milk using a pH-driven method, resulting in an instant golden milk powder.
The extraction process developed by the researchers involves adding turmeric powder to an alkaline solution, making curcumin more soluble and easier to extract. This solution is then incorporated into soy milk and neutralized to create a unique golden milk product. The encapsulation of curcumin within the soy milk in oil droplets enhances its bioavailability and protects it from degradation, extending its shelf life. The team is exploring the potential application of this method to other plant-based milks and plant compounds to enhance nutritional value and reduce food waste.
While this research focuses on soy milk due to its high amino acid content, the researchers believe that their pH-driven extraction method can be applied to various plant-based milks and compounds. By using this approach, it may be possible to extract other beneficial compounds in a quick and efficient manner. For example, blueberries, rich in anthocyanins, could benefit from this method to extract polyphenols. The team is also investigating ways to utilize by-products from fruit and vegetable farming in Georgia to reduce food waste and enhance nutritional content.
The initial results of this research show promise for the development of an instant golden milk product that is both nutritious and convenient for consumers. While more research is needed before this product becomes commercially available, the team is optimistic about the potential benefits it can offer. By explaining the chemistry behind the beverage, the researchers hope to raise awareness about the science behind simple kitchen practices and improve the nutritional value of popular drinks like golden milk. Startup funding from the Department of Food Science & Technology at the University of Georgia supported this research, highlighting the importance of innovative approaches to food science and technology.
