USA – Scientists have presented a groundbreaking method to produce a plant-based, instant version of “golden” turmeric milk at the American Chemical Society’s Fall meeting (ACS Fall 2024).
This beverage, often promoted as a caffeine-free, healthy alternative to coffee, now boasts extended shelf life while retaining its beneficial properties.
Golden turmeric milk, also known as a turmeric latte, traditionally combines milk, turmeric (Curcuma longa), and spices, offering a unique flavor profile.
The key bioactive compound in turmeric, curcumin, is celebrated for its anti-inflammatory and antioxidant benefits. However, curcumin’s extraction from turmeric has long been a challenge due to its low solubility and stability.
“It’s a very good beverage, especially if it’s cold outside or if you’re sick. If we can incorporate bioactive compounds like curcumin into plant-based milk to bring them up to the same nutritional level as cow’s milk, why not?” Anthony Suryamiharja, a graduate student at the University of Georgia, highlighted the beverage’s appeal.
To overcome curcumin’s extraction challenges, the research team developed a novel approach. They added turmeric powder to an alkaline solution with a high pH, which improved curcumin’s solubility compared to plain water. This deep red solution was then mixed with soy milk, selected for its high amino acid content.
After adjusting the pH to safe consumption levels, the resulting dark yellow drink was freeze-dried to produce an instant golden milk powder.
This powder exhibited high water solubility, thanks to the encapsulation of curcumin within soy milk.
Unlike traditional extraction methods that require organic solvents and complicated techniques, this new method is more efficient, environmentally friendly, and enhances curcumin’s chemical stability.
The encapsulation process also improves curcumin’s bioavailability. When consumed, the human body recognizes curcumin as fat, aiding its absorption and effectiveness. This encapsulation further protects curcumin from air and water, extending its shelf life.
The researchers believe that this process could be applied to other plant-based milks and compounds.
“When we use the same method, within around a minute, we can extract the polyphenols. We want to try and use it to upcycle by-products and reduce the food waste from fruit and vegetable farming here in Georgia,” Dr. Hualu Zhou, assistant professor at the University of Georgia and principal investigator of the research, explained.
Despite the promising results, the team emphasized that more research is needed before instant golden milk hits the market. Their hope is to clarify the chemistry behind the drink, improving its nutritional value and convenience for consumers.
The research was supported by start-up funding from the Department of Food Science & Technology at the University of Georgia.
ACS Fall 2024, running from August 18 to 22, features nearly 10,000 presentations on a wide array of scientific topics, showcasing the latest innovations and discoveries across various fields.
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