Brazilian Honey & Cocoa Shells: New Sustainable Food & Cosmetic Ingredient

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, resulting in a chocolate-flavored honey with potential nutritional and cosmetic applications. The findings, recently published in ACS Sustainable Chemistry & Engineering, highlight a sustainable approach to utilizing food industry byproducts and leveraging the unique properties of native bee honey. This innovative process not only reduces waste but also enhances the honey with beneficial compounds, offering a potentially valuable ingredient for both food and personal care products.

Extracting Flavor and Bioactive Compounds

The key to this “chocolate honey” lies in an ultrasound-assisted extraction process. Cocoa bean shells, typically discarded during chocolate production, contain valuable bioactive compounds like theobromine and caffeine, both linked to cardiovascular health. Instead of relying on synthetic solvents, the UNICAMP team harnessed the power of native Brazilian bee honey as a natural, edible solvent to draw out these compounds. The ultrasound technology employs a probe that generates sound waves, creating microscopic bubbles that briefly raise the temperature and facilitate release the compounds from the cocoa shells into the honey. This method is considered a “green chemistry” approach due to its efficiency and reduced environmental impact.

“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,” says Felipe Sanchez Bragagnolo, the study’s first author, as reported by ScienceDaily. The resulting chocolate flavor intensity varies depending on the proportion of honey to cocoa shells used in the process.

The Role of Native Bee Honey

The choice of native bee honey wasn’t arbitrary. Researchers found that honey from native Brazilian bees generally has a lower viscosity and higher water content compared to honey from European honeybees (Apis mellifera). This characteristic makes it a more effective solvent for extracting the desired compounds from the cocoa shells. The team tested honey from five different Brazilian species – borá (Tetragona clavipes), jataí (Tetragonisca angustula), mandaçaia (Melipona quadrifasciata), mandaguari (Scaptotrigona postica), and moça-branca (Frieseomelitta varia) – to determine optimal extraction efficiency. Mandaguari honey was initially favored for its moderate viscosity, but the process can be adapted to utilize locally available honey varieties.

This focus on native bee honey also supports biodiversity and sustainable practices. Brazil is home to a diverse range of native bee species, and utilizing their honey contributes to the preservation of these important pollinators. The project underscores the potential for integrating local biodiversity into innovative food and cosmetic products.

Sustainability Assessment and Green Chemistry Principles

The sustainability of the process was formally evaluated using Path2Green software, developed at UNICAMP. The analysis assessed how well the method aligned with the 12 principles of green chemistry, considering factors like transportation, post-treatment, purification, and application. The use of a locally sourced, edible solvent – the honey itself – was a significant advantage. The product received a score of +0.118 on a scale ranging from -1 to +1, indicating a strong alignment with green chemistry principles.

Professor Mauricio Ariel Rostagno, who supervised the research, suggests that this technology could be particularly beneficial for small businesses and cooperatives already involved in both cocoa and native bee honey production. “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,” he stated in the Agência FAPESP report.

Beyond Flavor: Antioxidant and Antimicrobial Potential

While the chocolate flavor is a key consumer draw, the benefits extend beyond taste. The ultrasound-assisted extraction process also enriched the honey with phenolic compounds, known for their antioxidant and anti-inflammatory properties. Researchers are also investigating the potential antimicrobial effects of the ultrasound treatment itself. Honey from native bees often requires refrigeration or pasteurization for preservation, unlike European honeybee honey. The team hypothesizes that ultrasound exposure may disrupt the cell walls of microorganisms within the honey, increasing its stability and shelf life. Further studies are planned to confirm this effect.

Commercialization and Future Research

The UNICAMP team, working with the university’s innovation agency INOVA UNICAMP, is actively seeking a commercial partner to license the patented method and bring the chocolate-flavored honey to market. The potential applications are broad, ranging from gourmet food ingredients to novel cosmetic formulations.

Looking ahead, the researchers plan to explore the use of native bee honey as a solvent for extracting bioactive compounds from other plant residues, further expanding the possibilities for sustainable resource utilization. The initial research was supported by multiple scholarships and grants from FAPESP (funding codes 23/02064-8, 23/16744-0, 21/12264-9, 20/08421-9, 19/13496-0, and 18/14582-5).

Next Steps: Scaling and Sensory Evaluation

The immediate focus is on refining the production process for scalability and conducting comprehensive sensory evaluations. While initial taste tests have confirmed the chocolate flavor, a more detailed analysis is needed to optimize the honey-to-cocoa shell ratio and assess consumer preferences. The team will also continue to investigate the long-term stability of the product and explore potential packaging options to maintain its quality and flavor profile. The process will also require to be replicated by independent labs to confirm the findings and validate the patented method.

Further research will also focus on identifying and quantifying the specific phenolic compounds and other bioactive molecules present in the chocolate honey, providing a more detailed understanding of its potential health benefits. Phys.org notes that cocoa bean shells contain theobromine and caffeine, which are transferred to the honey during the extraction process.