Researchers at the State University of Campinas (UNICAMP) in São Paulo, Brazil, have unveiled an innovative product that combines native bee honey with cocoa bean shells, a byproduct often discarded during chocolate production. This new concoction can be enjoyed as a standalone treat or incorporated into various culinary and cosmetic applications. The study detailing this breakthrough was prominently featured on the cover of ACS Sustainable Chemistry & Engineering.
To create this product, researchers employed honey from native Brazilian bees as a natural solvent, utilizing its unique properties to extract valuable compounds from cocoa shells. Among the beneficial substances derived from the cocoa shells are theobromine and caffeine, compounds associated with positive cardiovascular effects. The extraction process, which is enhanced through ultrasound technology, not only draws out these beneficial compounds but also enriches the honey with phenolic compounds recognized for their antioxidant and anti-inflammatory properties.
The resulting mixture has garnered attention for its rich chocolate flavor, which varies based on the ratio of honey to cocoa shells. Further sensory evaluations are planned to assess taste and other characteristics more thoroughly.
Felipe Sanchez Bragagnolo, the lead author of the study, highlighted the dual appeal of the product, stating, "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." Bragagnolo conducted this research during his postdoctoral work at UNICAMP and received support from FAPESP, the state's research support foundation.
In collaboration with INOVA UNICAMP, the university's innovation agency, the research team is actively seeking commercial partnerships to license their patented extraction method and introduce the product to consumers.
The initiative not only aims to minimize food waste but also emphasizes sustainable practices by utilizing local biodiversity. Native Brazilian bee honey was chosen for its higher water content and lower viscosity compared to honey from European bees, which enhances its effectiveness in extracting beneficial compounds from the cocoa shells.
The researchers analyzed honey from five native Brazilian bee species: borá, jataí, mandaçaia, mandaguari, and moça-branca. They initially refined the extraction technique using mandaguari honey, recognized for its moderate viscosity and water content, before extending the optimized method to the other honey varieties available.
Bragagnolo noted the sensitivity of honey to environmental variables, indicating that the extraction process could be adapted to different types of locally sourced honey, not confined to mandaguari honey alone.
The ultrasound-assisted extraction employs a probe that emits sound waves into a mixture of honey and cocoa shells. This process creates microscopic bubbles that collapse, causing a brief temperature increase, thereby breaking down the cocoa shells and facilitating compound extraction. The technique is touted for its environmental sustainability, as it offers a more efficient and faster alternative to traditional extraction methods.
A formal evaluation of the process's sustainability was conducted using Path2Green software, developed by a team led by Professor Mauricio Ariel Rostagno at UNICAMP. The evaluation examined the method against 12 principles of green chemistry, covering aspects like transportation and purification. The product achieved a sustainability score of +0.118, primarily due to the use of a local, edible, and ready-to-use solvent.
Looking ahead, the research team plans to investigate how the ultrasound process affects the microbiology of honey. Given that native bee honey often requires refrigeration or pasteurization, they hypothesize that ultrasonic exposure could eliminate microorganisms, potentially extending the product's shelf life without the need for additional processing.
Bragagnolo also expressed enthusiasm for future possibilities, noting intentions to explore other applications of native bee honey as a solvent in ultrasound-assisted extraction. This could lead to processing additional plant residues, thus further promoting sustainability and innovation within the food industry.