Scientists in Brazil have developed a surprising new food ingredient by combining two natural products: honey from native bees and the shells of cocoa beans. The result is a sweet mixture with a strong chocolate flavor that may have benefits for health and sustainability.
The research was carried out by a team at the State University of Campinas, known as UNICAMP, in São Paulo, Brazil. The findings were published in the scientific journal ACS Sustainable Chemistry & Engineering, which even featured the study on the cover of the journal.
This work shows how food waste and natural resources can be used in creative ways to produce new products that may be useful in foods, nutrition, and even cosmetics. Chocolate is made from cocoa beans, but the shells that surround the beans are usually thrown away during processing.
Large amounts of these shells are produced every year by the chocolate industry. Although the shells contain valuable natural compounds, they are often treated as waste. Scientists have been searching for ways to reuse them so they do not end up discarded.
In this new research, the Brazilian team discovered that honey from native stingless bees can act as a natural liquid that helps extract these useful compounds from cocoa shells. Honey has a special chemical composition that allows it to dissolve many plant substances.
By mixing honey with cocoa shells, the researchers were able to pull out compounds such as theobromine and caffeine. These substances are naturally found in cocoa and are linked to several potential health benefits.
For example, theobromine may support heart health and improve blood circulation, while caffeine can stimulate the nervous system and increase alertness. The process used in the study also increased the amount of phenolic compounds in the honey mixture. Phenolic compounds are natural plant chemicals that act as antioxidants.
Antioxidants help protect cells from damage caused by unstable molecules known as free radicals. They are also linked to anti-inflammatory effects, which means they may help reduce harmful inflammation in the body. The researchers reported that the final product had a noticeable chocolate flavor.
The taste changed depending on how much honey and cocoa shell were used in the mixture. Some versions tasted sweeter, while others had a stronger cocoa flavor. Scientists who tested the product said it could be eaten directly or added to other foods.
It might also be used as an ingredient in cosmetic products because honey and cocoa compounds are both known for their skin-friendly properties. The study’s first author, Felipe Sanchez Bragagnolo, explained that flavor is likely to attract the most attention from consumers.
However, laboratory analysis showed that the mixture also contains several bioactive compounds, meaning substances that can have biological effects in the body. Bragagnolo carried out the research during his postdoctoral studies at UNICAMP’s Faculty of Applied Sciences in the city of Limeira.
The research was supported by the São Paulo Research Foundation, known as FAPESP. With help from INOVA UNICAMP, the university’s innovation agency, the team is now looking for companies interested in producing and selling the product using the patented process. A key part of the project involves honey produced by native Brazilian bees.
Unlike the well-known European honeybee species, native Brazilian bees produce honey that usually contains more water and has a thinner texture. This makes it easier for the honey to dissolve compounds from plant materials.
The scientists tested honey from five different native bee species, including borá, jataí, mandaçaia, mandaguari, and moça-branca. They first used mandaguari honey to perfect the extraction process because it had moderate water content and thickness compared with the other types.
After the method worked well, they repeated the process using honey from the other species. The researchers noted that honey can vary depending on environmental conditions such as climate, storage conditions, and temperature. This means the technique could potentially be adapted to many types of honey in different regions of the world.
The process used to extract the cocoa compounds involves ultrasound technology. In this method, a metal probe is placed into a container holding the honey and cocoa shells. The probe produces high-frequency sound waves that create tiny bubbles in the liquid.
When these bubbles collapse, they release small bursts of energy that break down the plant material and release useful compounds into the honey. This method is considered environmentally friendly because it works quickly and avoids the need for harsh chemical solvents.
To measure how sustainable the process was, the team used a computer tool called Path2Green. This software evaluates how well a process follows the principles of green chemistry. These principles aim to reduce pollution, save energy, and make manufacturing processes safer and more efficient.
The analysis showed that the honey and cocoa shell extraction method performed well in several areas, especially because it used a local, edible solvent that did not require complicated purification steps. The product received a positive sustainability score, suggesting that the process could be suitable for environmentally responsible production.
The researchers also believe the technique could help small producers and cooperatives. A simple ultrasound device could allow businesses that already produce honey or cocoa to create new value-added products. This could open opportunities in specialty foods, gourmet cuisine, and natural cosmetics.
The team is also studying whether ultrasound treatment can improve the shelf life of honey. Honey from native bees usually needs refrigeration or other treatment because it contains more moisture than honey from European bees. However, ultrasound may help destroy microorganisms that cause spoilage.
If this effect is confirmed, the process could make the honey mixture more stable and easier to store. The researchers are also exploring whether other plant materials could be processed using honey and ultrasound extraction. This could allow many agricultural byproducts to be turned into useful ingredients instead of being thrown away.
Looking at the study as a whole, the findings show how scientific innovation can transform food waste into valuable products. By combining cocoa shells and native bee honey, the researchers created a mixture that not only has appealing flavor but also contains compounds that may support health.
The study also highlights the importance of biodiversity and local resources, showing how native bee honey can play a role in sustainable food technologies. However, more testing is still needed. Future research will examine the flavor in greater detail, study how consumers respond to the product, and confirm its long-term safety and nutritional effects.
If further studies support the early findings, this chocolate-flavored honey mixture could become an example of how science can create sustainable foods that benefit both people and the environment.
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