In recent years, the popularity of golden milk, also known as turmeric latte, has soared as a caffeine-free, healthy alternative to coffee. This traditional Indian beverage has been fancified in trendy cafes, attracting those who want to enjoy a unique flavor or seek the potential health benefits of turmeric. However, a new method developed by researchers aims to create an instant, plant-based version of golden milk that not only maintains the beneficial properties of the ingredients but also extends its shelf life.
The researchers, led by graduate student Anthony Suryamiharja from the University of Georgia, set out to find an efficient way to extract and store curcumin, a bioactive compound in turmeric, within plant-based milk. Traditionally, curcumin extraction from turmeric is a complex process, involving organic solvents, multiple days, and high energy input. In addition, curcumin tends to degrade over time, shortening the shelf life of products containing it.
The team added turmeric powder to an alkaline solution, increasing the solubility of curcumin and making it easier to extract. The resulting red solution was then added to soy milk, creating a dark yellow color. By adjusting the pH to neutral levels, the researchers made the milk more palatable for consumption. To preserve the product further, they employed freeze-drying to remove water, resulting in an instant golden milk powder.
Benefits of the Method
The innovative method not only improves the efficiency of curcumin extraction but also encapsulates the compound within oil droplets in soy milk. This encapsulation enhances the bioavailability of curcumin, allowing the body to absorb it more effectively. Additionally, the oil droplets protect curcumin from degradation by air and water, increasing the shelf-stability of the product.
While the study focused on soy milk due to its high amino acid content, the researchers believe that the method could be applied to other plant-based milks, offering options for individuals with soy allergies. Moreover, the pH-driven extraction technique could be used to extract similar compounds from different plant sources, such as anthocyanins from blueberries, potentially reducing food waste in agriculture.
Although more research is necessary before the instant golden milk hits store shelves, the initial results are promising. Suryamiharja notes that the product tasted good, showing potential for consumer acceptance. The team hopes that their work can shed light on the chemistry behind seemingly simple beverages like golden milk and enhance their nutritional value and convenience for consumers.
Suryamiharja emphasizes the importance of understanding the science behind everyday kitchen practices, highlighting the intricate chemistry involved. By demystifying the process of creating golden milk, the researchers aim to provide insights into the development of functional and nutritious beverages for a wider audience.
The development of an instant, plant-based golden milk presents a significant advancement in the field of beverage science. By harnessing the power of chemistry, researchers have unlocked new possibilities for creating healthy, convenient, and shelf-stable drinks that cater to modern consumer preferences.
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