Researchers unveil new plant-based turmeric milk method that extends shelf life

USA – Researchers at the ongoing American Chemical Society’s Fall meeting (ACS Fall 2024) have unveiled a new method to create an instant, plant-based version of “golden” turmeric milk that maintains the beverage’s beneficial properties and extends its shelf life.

Anthony Suryamiharja, a graduate student at the University of Georgia, presented this innovative approach.

Golden turmeric milk, or turmeric latte, is a popular caffeine-free alternative to coffee. It is known for its unique flavor and health benefits attributed to curcumin, a bioactive compound in turmeric. Curcumin is recognized for its anti-inflammatory and antioxidant properties.

“It’s a very good beverage, especially if it’s cold outside or if you’re sick,” Suryamiharja explained. “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?”

Traditional curcumin extraction from turmeric is complex and often involves organic solvents, making it less efficient and environmentally unfriendly.

To overcome these challenges, the researchers developed a method that adds turmeric powder to an alkaline solution with a high pH, making curcumin more soluble and easier to extract than in plain water.

The extracted curcumin solution was added to soy milk, chosen for its high amino acid content. The pH of the mixture was then neutralized to make it safe for consumption.

The resulting dark yellow drink was freeze-dried to produce an instant golden milk powder. This powder exhibited high water solubility due to the encapsulation of curcumin within soy milk, significantly enhancing its chemical stability.

The new method not only simplifies curcumin extraction but also encapsulates the polyphenol in oil droplets within soy milk.

This encapsulation protects curcumin from air and water, preserving it for a longer time and potentially increasing its bioavailability when consumed. The human body recognizes encapsulated curcumin as fat, which theoretically makes it more likely to be absorbed.

Dr. Hualu Zhou, assistant professor at the University of Georgia and principal investigator of the research, highlighted that this pH-driven extraction method could be applied to other plant compounds, such as the anthocyanins in blueberries, known for their antioxidant properties.

“When we use the same method, within around a minute, we can extract the polyphenols,” Zhou explained. “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 research team emphasized that more studies are needed before instant golden milk can be brought to market. They hope their work will clarify the chemistry behind the drink and improve its nutritional value and convenience.

“People usually do many simple things in the kitchen, but they don’t realize there’s a chemistry behind it. So, we’re trying to explain those unspoken things,” Suryamiharja added.

This research received start-up funding from the Department of Food Science & Technology at the University of Georgia.

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