Scientists Create “Chocolate Honey” Packed With Antioxidants and Heart-Healthy Compounds

Researchers at the State University of Campinas (UNICAMP) in São Paulo, Brazil, have developed a novel product blending native bee honey with cocoa bean shells, transforming an agricultural byproduct into a potentially valuable food and cosmetic ingredient. The innovative process not only enhances the honey’s flavor and bioactive content but also promotes sustainability through green chemistry principles.

From Cocoa Waste to Sweet Treat

The team, led by researchers at UNICAMP’s Faculty of Applied Sciences (FCA), utilized honey from native stingless bees as a natural, edible solvent to extract beneficial compounds from cocoa shells – a waste product typically discarded during chocolate production. These compounds include theobromine and caffeine, which are linked to cardiovascular health. The findings were published in ACS Sustainable Chemistry & Engineering, which featured the study on its cover.

Ultrasound-Assisted Extraction: A Green Chemistry Approach

Unlike conventional chemical solvents, the researchers employed ultrasound technology to facilitate the extraction process. A probe generates sound waves that create microscopic bubbles, which collapse and briefly raise the temperature, aiding in the release of compounds from the cocoa shells into the honey. This method is considered environmentally friendly due to its speed and efficiency compared to traditional techniques.

“We believe that with a device like this, in a cooperative or modest 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,” suggests Professor Mauricio Ariel Rostagno of FCA-UNICAMP, who supervised the research.

Boosting Antioxidant and Anti-Inflammatory Properties

The ultrasound-assisted process also increased the honey’s levels of phenolic compounds, known for their antioxidant and anti-inflammatory effects. Researchers who sampled the mixture reported a distinct chocolate flavor, the intensity of which varies depending on the proportion of honey to cocoa shells.

Sustainable Sourcing and Biodiversity

The project highlights the sustainable utilize of local biodiversity. Native Brazilian bee honey was chosen because its lower viscosity, due to higher water content, makes it more effective at extracting compounds compared to honey from European bees. The researchers tested honey from five Brazilian species: borá (Tetragona clavipes), jataí (Tetragonisca angustula), mandaçaia (Melipona quadrifasciata), mandaguari (Scaptotrigona postica), and moça-branca (Frieseomelitta varia). Cocoa shells were sourced from the São Paulo State Department of Agriculture and Supply.

Evaluating Sustainability

Sustainability was formally assessed using Path2Green software, developed at UNICAMP. The analysis, based on 12 principles of green chemistry, gave the product a score of +0.118, indicating a strong alignment with sustainable practices. The use of a local, edible solvent was a key advantage.

Future Applications and Commercialization

The team is currently investigating the impact of ultrasound on honey microbiology, hypothesizing that it may eliminate microorganisms and extend the product’s shelf life. They also plan to explore using native bee honey as a solvent for extracting compounds from other plant residues.

Researchers are actively seeking a commercial partner to license the patented method and bring the chocolate-infused honey to market.

Source: ScienceDaily, Agência FAPESP, Phys.org, SciTechDaily