In recent years, golden turmeric milk has gained popularity in cafes as a healthy, caffeine-free alternative to coffee. This drink is a modern take on haldi doodh, a traditional Indian beverage known for its cold-fighting properties. Golden milk consists of milk, turmeric, and spices, making it a flavorful choice for those looking to avoid coffee or caffeine. Turmeric, the main ingredient in golden milk, contains curcumin, a bioactive compound with potential anti-inflammatory and antioxidant effects.
Researchers at the University of Georgia have developed a method to create an instant, plant-based version of golden milk that preserves the beneficial properties of the ingredients and extends its shelf life. The team found that by adding turmeric powder to an alkaline solution, they could extract curcumin more efficiently than traditional methods. The resulting deep red solution was then added to soy milk and freeze-dried to create an instant golden milk powder. This method not only makes curcumin more bioavailable but also keeps it shelf-stable for longer periods.
The Benefits of Encapsulation
Encapsulating curcumin in oil droplets within soy milk allows the body to digest it more effectively. By recognizing curcumin as fat, the body can absorb it more easily, increasing its potential health benefits. This encapsulation method also protects curcumin from air and water, preserving its integrity and nutritional value. The researchers believe that this approach could be applied to other plant-based milks and compounds, opening up possibilities for upcycling food waste from fruit and vegetable farming.
While the researchers focused on soy milk for this study, they suggest that their pH-driven extraction method could be used with other plant-based milks as well. By applying this technique to different compounds, such as anthocyanins found in blueberries, the researchers hope to reduce food waste and increase the nutritional value of various beverages. Although more research is needed before instant golden milk hits store shelves, the initial results are promising.
The development of instant golden milk showcases the intersection of science and culinary innovation. By understanding the chemical processes behind popular beverages, researchers can enhance their nutritional value and convenience. This study sheds light on the chemistry behind seemingly simple kitchen practices and opens up possibilities for creating healthier, more sustainable food and drink options. As consumer demand for plant-based products continues to rise, research like this will play a crucial role in meeting the needs of a health-conscious society.
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