Golden turmeric milk has become quite popular in recent years and has many health benefits, so scientists created an instant version that maintains all these advantages while having a longer shelf life.
As swearing off coffee in favor of caffeine-free beverages continues to grow in popularity, many are looking for replacements that provide the same cozy experience while also offering increased health benefits.
Some have turned to matcha, a Japanese green tea powder that has been shown to decrease stress while improving cognitive function, while others have added golden turmeric milk into their daily routine.
Although the beverage has become trendy recently, it’s based on a traditional Indian drink called haldi doodh, which has been consumed as a cold remedy for generations.
The beverage typically consists of milk, spices, and turmeric — a spice that contains the bioactive compound curcumin, a polyphenol that has been shown to have anti-inflammatory and antioxidant effects.
However, according to researchers, curcumin is difficult to separate from turmeric. It usually requires complicated extraction techniques that involve organic solvents, multiple days, and lots of energy. The compound also tends to break down over time, giving it a short shelf life.
As a result, scientists with the American Chemical Society set out to create an instant version that could be stored within plant-based milk while maintaining the same health benefits and an extended shelf life.
To do this, scientists added turmeric powder to an alkaline solution. Compared with plain water, the high pH of the solution made the curcumin more soluble and easier to extract. Researchers then added this solution to soy milk — chosen for its high amino acid content — before bringing the pH down to neutral, around seven. To create an instant powder, the researchers then removed the water from the solution through a freeze-drying process.
The researchers found this to be the most effective method of extracting curcumin from turmeric. They were also able to encapsulate the curcumin in oil droplets within the soy milk. This allows the body to recognize and digest it as fat, making its benefits more available.
This method also protects the curcumin from air and water which helps to extend its shelf life.
While the scientists used soy milk in their experiment, they said the same method could be used with other plant-based milks. The extraction method can also be used with different plant compounds. Blueberries, for example, are rich in anthocyanins, another water-soluble polyphenol.
“When we use the same method, within around a minute we can extract the polyphenols,” said researcher Hualu Zhou, Ph.D., in a news release. “We want to try and use it to upcycle by-products and reduce the food waste from fruit and vegetable farming here in Georgia.”
The researchers presented their results at the fall meeting of the ACS.
While more research is needed before this instant, plant-based golden turmeric milk is available on shelves, researchers said the results are promising — and they taste good, too.
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