If you’ve been to a popular café in recent years, you may have come across ‘golden’ turmeric milk on the menu. Marketed as a caffeine-free and healthy coffee substitute, this drink is actually an upgraded iteration of haldi doodh — a classic Indian drink often used as a home remedy for colds. Researchers have now discovered an efficient technique to create a plant-based, instant version that retains the health benefits of its ingredients while increasing its shelf life.
The findings will be presented at the upcoming fall meeting of the American Chemical Society (ACS).
Golden milk, also known as turmeric latte, is composed of milk, turmeric, and various spices, making it a fantastic choice for those looking to avoid caffeine or simply try something new. “This is an excellent beverage, especially during cold weather or when you’re feeling unwell,” mentions Anthony Suryamiharja, a graduate student at the University of Georgia involved in the research. He highlights that turmeric contains curcumin, a bioactive compound that’s been researched for its possible anti-inflammatory and antioxidant properties. “If we can infuse bioactive compounds like curcumin into plant-based milks to enhance their nutritional value to match that of cow’s milk, why shouldn’t we?” questions Suryamiharja.
However, extracting curcumin from turmeric is complex, often needing intricate extraction methods with organic solvents, taking several days and consuming a lot of energy. Additionally, the compound tends to degrade over time, which reduces its shelf life. Motivated by golden milk, Suryamiharja, Hualu Zhou, and their team aimed to find a way to extract and preserve curcumin within plant-based milk.
They began by mixing turmeric powder into an alkaline solution, which increased the solubility of curcumin, making it easier to extract compared to using regular water. This vibrant red solution was then introduced to soy milk, resulting in a dark yellow mixture. They adjusted the pH to a neutral level of around 7. While the neutralized pseudo-golden milk was palatable, the researchers sought to enhance preservation by freeze-drying the blend, converting it into an instant golden milk powder.
This approach not only extracts curcumin from turmeric more effectively than current methods, but it also encapsulates the curcumin within oil droplets in the soy milk. This encapsulation allows the body to process curcumin like fat, which may enhance its absorption and effectiveness. Additionally, wrapping the curcumin safeguards it from air and moisture, extending its shelf life.
Although this study concentrated on soy milk due to its rich amino acid profile, the researchers believe the technique could be adapted for other plant-based milks, offering alternatives for those with soy allergies. Moreover, the pH-driven extraction technique could be applied to various plant-dwelling compounds in an equally efficient manner. For instance, blueberries contain anthocyanins, a type of water-soluble polyphenol. “Using the same method, we can easily extract the polyphenols in about a minute,” explains Zhou. “We aim to explore this method to repurpose by-products and minimize food waste linked to fruit and vegetable farming in Georgia.”
While additional research is required before their instant golden milk can hit the shelves, the early results are encouraging — Suryamiharja mentions that the flavor was pleasant, even though he doesn’t frequently consume golden lattes.
The team aspires for their work to illuminate the science behind what may appear as a simple drink while enhancing its nutritional profile and accessibility for enthusiasts. Suryamiharja states, “People often perform straightforward tasks in the kitchen without realizing the underlying chemistry. We’re striving to clarify those hidden concepts in an uncomplicated way.”
The research receivedinitial funding from the Department of Food Science & Technology at the University of Georgia.
