Researchers at the State University of Campinas (UNICAMP) in São Paulo, Brazil, have developed an innovative product that combines native bee honey with cocoa bean shells, resulting in a chocolate-flavored honey. This unique product can be consumed directly or utilized as an ingredient in various food and cosmetic applications. The findings were published on the cover of the journal ACS Sustainable Chemistry & Engineering on November 19, 2025.
The research team explored the use of native bee honey as an edible solvent to extract beneficial compounds such as theobromine and caffeine from cocoa bean shells, which are typically discarded during chocolate production. This extraction process not only enhances the flavor but also enriches the honey with phenolic compounds known for their antioxidant and anti-inflammatory properties.
Felipe Sanchez Bragagnolo, the study’s first author and a postdoctoral researcher at UNICAMP’s Faculty of Applied Sciences, emphasizes the dual appeal of the product. “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,” he stated.
Innovative Extraction Method
The researchers employed an ultrasound-assisted extraction technique, which involves placing a probe into a mixture of honey and cocoa shells. This method utilizes sound waves to enhance the extraction of compounds, allowing them to migrate into the honey. The process generates microbubbles that implode, temporarily increasing temperature and effectively breaking down plant material.
This environmentally friendly technique is noted for being faster and more efficient than traditional methods. The sustainability of the product was assessed using Path2Green software, which evaluates compliance with green chemistry principles. The product scored +0.118 on a scale measuring its sustainability, highlighting the benefits of using a local, edible solvent.
The cocoa shells used in this research were supplied by the Comprehensive Technical Assistance Coordination Office (CATI) in São José do Rio Preto, Brazil. The study initially focused on mandaguari honey due to its favorable water and viscosity properties, but the optimized process was later applied to other native bee honeys.
Implications for Biodiversity and Market Potential
The choice of native bee honey not only supports local biodiversity but also enhances the extraction process due to its higher water content and lower viscosity compared to honey from European bees. Bragagnolo noted that the extraction method can be adapted to different types of honey, making it versatile for local producers.
The research team is collaborating with INOVA UNICAMP, the university’s innovation agency, to find partners interested in licensing the patented process and bringing the product to market. They believe that this chocolate-flavored honey could add value to local businesses, particularly in the gourmet food sector.
Future studies are being planned to further evaluate how ultrasound affects the microbiology of honey. Initial findings suggest that the method could help eliminate microorganisms that typically require refrigeration or pasteurization, potentially increasing the stability and shelf life of the product.
As the researchers continue to explore the applications of native bee honey, they envision its use as a solvent in other extraction processes, further leveraging the benefits of local biodiversity and promoting sustainable practices within the food industry.
For more information, refer to the study titled “Stingless Bee Honeys As Natural and Edible Extraction Solvents: An Intensified Approach to Cocoa Bean Shell Valorization,” published in ACS Sustainable Chemistry & Engineering.
