Golden milk, also known as turmeric latte, has become a trendy beverage in recent years due to its health properties and unique flavor. Originally a traditional Indian drink used as a home remedy, golden milk has now been transformed into a popular option for those looking for a caffeine-free alternative to coffee. Researchers have now developed a method to create an instant version of this drink, maintaining its beneficial properties while extending its shelf life.
The researchers, led by Anthony Suryamiharja and Hualu Zhou, focused on creating an efficient way to extract and store curcumin, the bioactive compound found in turmeric, within plant-based milk. Traditionally, curcumin extraction from turmeric has been a complicated process involving organic solvents and requiring a lot of time and energy. Additionally, curcumin tends to break down over time, limiting its shelf life. The team aimed to find a way to overcome these challenges.
The researchers first added turmeric powder to an alkaline solution to make curcumin more soluble and easier to extract. This solution was then added to soy milk, turning it into a dark yellow color. By adjusting the pH levels to neutral, the solution became more palatable for consumption. To further enhance shelf stability, the team removed the water from the solution through freeze-drying, resulting in an instant golden milk powder.
The Benefits of Encapsulation
One of the key advantages of the researchers’ method is the encapsulation of curcumin in oil droplets within the soy milk. This encapsulation allows our bodies to recognize the curcumin as fat, making it more bioavailable and easier to digest. Moreover, it protects the curcumin from air and water, preserving its potency and extending its shelf life.
Potential Applications
While the study focused on soy milk due to its high amino acid content, the researchers believe that their extraction method could be applied to other plant-based milks as well. This opens up possibilities for individuals with soy allergies to enjoy golden milk. Furthermore, the pH-driven extraction technique could be utilized for extracting other beneficial compounds from different plant sources, such as anthocyanins from blueberries.
Although more research is needed before the instant golden milk becomes commercially available, the initial results are promising. Suryamiharja notes that the taste of the instant golden milk was favorable, indicating potential for consumer acceptance. The team’s ultimate goal is to enhance the nutritional value and convenience of golden milk for those who enjoy it, shedding light on the chemistry behind this seemingly simple beverage.
The development of instant golden milk showcases the intersection of science and culinary arts. By incorporating innovative extraction techniques and encapsulation methods, researchers have transformed a traditional drink into a modern, convenient option for health-conscious consumers. This study not only highlights the importance of understanding the chemistry behind everyday foods but also paves the way for future advancements in food science and technology.
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