Scientists in Brazil have developed a surprising new food ingredient by combining two natural products: honey from local bees and cocoa bean shells. The result is a sweet mixture with a strong chocolate flavor that may have health and sustainability benefits.
The research was conducted by a team from the State University of Campinas, known as UNICAMP, in São Paulo, Brazil. The results were published in the scientific journal ACS Sustainable Chemistry & Engineering, which even featured the study on its cover.
This work shows how food waste and natural resources can be used in creative ways to produce new products that can be useful in food, nutrition, and even cosmetics. Chocolate is made from cocoa beans, but the shells that surround the flakes are usually discarded during processing.
Every year, the chocolate industry produces large quantities of these husks. Although they contain valuable natural compounds, they are often treated as waste. Scientists are looking for ways to reuse them so they don't go to waste.
In the new study, the Brazilian team found that honey from local stingless bees can act as a natural liquid that helps extract these beneficial compounds from cocoa husks. Honey has a special chemical composition that allows it to dissolve many plant substances.
By mixing honey with cocoa husks, the researchers were able to extract compounds such as theobromine and caffeine. These substances occur naturally in cocoa and are associated with several potential health benefits.
For example, theobromine may support heart health and improve blood circulation, while caffeine may 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 associated with anti-inflammatory effects, meaning they can help reduce harmful inflammation in the body.
The researchers reported that the final product has a noticeable chocolate flavor. The taste varies depending on the amount of honey and cocoa nibs used in the mixture. Some versions are sweeter, while others have a stronger cocoa flavor.
Scientists who tested the product said it can be consumed directly or added to other foods. It can also be used as an ingredient in cosmetic products, as honey and cocoa compounds are known for their skin-friendly properties.
The study's first author, Felipe Sanchez Bragnolo, explained that the taste will probably attract the most attention from consumers. However, laboratory analysis showed that the mixture also contains several bioactive compounds, i.e., substances that can have a biological effect in the body.
Bragnolo conducted the research during his postdoctoral studies at the Faculty of Applied Sciences at UNICAMP in the city of Limeira. The project is supported by the São Paulo Research Foundation, known as FAPESP.
With the help of INOVA UNICAMP, the university's innovation agency, the team is now looking for companies interested in manufacturing and selling the product using the patented process. A key part of the project is the honey produced by native Brazilian bees.
Unlike the well-known European bee species, native Brazilian bees produce honey that typically contains more water and has a more liquid consistency. This facilitates the dissolution of compounds from plant materials in the honey.
The scientists tested honey from five different local bee species, including borá, jataí, mandaçaia, mandaguari, and moça-branca. They first used mandaguari honey to refine the extraction process, as it had a moderate water content and density compared to the other species.
Once the method proved successful, they repeated the process using honey from the other species. The researchers note that honey can vary depending on environmental conditions such as climate, storage conditions, and temperature. This means that 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 ultrasonic technology. In this method, a metal probe is placed in a container containing honey and cocoa nibs. The probe produces high-frequency sound waves that create small bubbles in the liquid.
When these bubbles collapse, they release small bursts of energy that break down the plant material and release beneficial compounds in the honey. This method is considered environmentally friendly because it works quickly and does not require the use of harsh chemical solvents.
To measure how sustainable the process is, the team used a computer tool called Path2Green. This software assesses 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 method for extracting copper and cocoa shells performs well in several areas, particularly because it uses a local, food-grade solvent that does not require complex purification steps. The product received a positive sustainability rating, suggesting that the process could be suitable for environmentally responsible manufacturing.
The researchers also believe that this technique could help small producers and cooperatives. A simple ultrasonic device could enable businesses that already produce honey or cocoa to create new value-added products. This could open up opportunities in the areas of specialty foods, gourmet cuisine, and natural cosmetics.
The team is also investigating whether ultrasonic treatment can improve the shelf life of honey. Honey from local bees usually needs to be cooled or otherwise processed because it contains more moisture than honey from European bees. However, ultrasound can help destroy the microorganisms that cause spoilage.
If this effect is confirmed, the process could make honey more stable and easier to store. Researchers are also investigating whether other plant materials can be processed using honey and ultrasonic extraction. This would allow many agricultural by-products to be converted into useful ingredients instead of being discarded.
Overall, the study's results show how scientific innovation can turn food waste into valuable products. By combining cocoa husks and honey from local bees, the researchers created a mixture that not only tastes good but also contains compounds that can promote health. | BGNES