Researchers at the State University of Campinas in Brazil have created a novel product by blending native bee honey with cocoa bean shells, extracting beneficial compounds without synthetic solvents. The ultrasound-assisted process yields a chocolate-flavored honey rich in antioxidants and stimulants like theobromine and caffeine. This sustainable innovation could enhance gourmet foods and cosmetics.
Scientists at the State University of Campinas (UNICAMP) in São Paulo, Brazil, have developed a functional food by combining honey from native Brazilian bees with cocoa bean shells, a common byproduct of chocolate production. The team, led by Mauricio Ariel Rostagno, used an ultrasound-assisted extraction method to infuse the honey with bioactive compounds, including theobromine and caffeine, which are associated with heart health benefits, as well as phenolic compounds offering antioxidant and anti-inflammatory properties.
The process treats honey as a natural, edible solvent, avoiding synthetic chemicals and aligning with green chemistry principles. Cocoa shells are mixed with honey in a container, where an ultrasound probe generates sound waves that form microscopic bubbles. These bubbles collapse, briefly raising temperatures to break down the shells and release compounds into the honey. The method was optimized using mandaguari honey (from Scaptotrigona postica) due to its moderate water content and viscosity, then applied to honeys from four other native species: borá (Tetragona clavipes), jataí (Tetragonisca angustula), mandaçaia (Melipona quadrifasciata), and moça-branca (Frieseomelitta varia). The cocoa shells were sourced from the São Paulo State Department of Agriculture and Supply's unit in São José do Rio Preto.
Tasters described the resulting product as having a pronounced chocolate flavor that varies with the honey-to-shells ratio. "Of course, the biggest appeal to the public is the flavor, but our analyses have shown that it has a number of bioactive compounds that make it quite interesting from a nutritional and cosmetic point of view," said Felipe Sanchez Bragagnolo, the study's first author, who conducted the research during his postdoctoral work at UNICAMP's Faculty of Applied Sciences in Limeira.
Sustainability assessments using Path2Green software gave the process a score of +0.118 on a scale from -1 to +1, highlighting its efficiency in transportation, purification, and use of local resources. The team, supported by FAPESP grants, is collaborating with INOVA UNICAMP to patent and commercialize the method. Future research will examine the product's microbiology, as ultrasound may disrupt harmful bacteria, potentially extending shelf life without refrigeration—unlike typical native bee honey.
Rostagno envisions applications in cooperatives and small businesses: "We believe that with a device like this, in a cooperative or small business that already works with both cocoa and native bee honey, it'd be possible to increase the portfolio with a value-added product, including for haute cuisine." The innovation also promotes biodiversity by valorizing native bee products and reducing food waste.
