Khaberni - A team of researchers at "Campinas" University in São Paulo, Brazil, succeeded in developing a revolutionary food product that combines local bee honey and cocoa bean husks, producing "chocolate-flavored honey" with exceptional health benefits and high nutritional value.
According to the study published in ACS Sustainable Chemistry & Engineering, researchers used local bee honey as an "edible natural solvent" to extract beneficial compounds from the cocoa husks, which are usually waste products from the chocolate industry.
These compounds include theobromine and caffeine, which are linked to heart health, in addition to phenolic compounds known for their antioxidant and anti-inflammatory properties.
Green Chemistry and Sustainable Technology
Researchers explained that the process is entirely sustainable as honey was used as an edible natural solvent instead of synthetic chemical solvents.
The technology relies on inserting a probe that sends ultrasonic waves inside the honey and husk mixture, creating microscopic bubbles that burst to break down the plant cells in the husks and release the nutrients into the honey quickly and efficiently.
The innovation was rigorously evaluated through the "Path2Green" program, where it scored a positive mark (+0.118) based on 12 principles of green chemistry, outperforming traditional extraction methods.
Why Brazilian bee honey?
The team chose Brazilian bee honey (instead of the commonly used European bee honey) because it has a higher water content and less viscosity, making it an ideal medium for the extraction process.
The trials included five types of local bees: (borá, jataí, mandaçaia, mandaguari, moça-branca).
Felipe Sanchez Braganziolo, the lead author of the study, stated: "The biggest attraction for the audience is the flavor, however, our analyses showed the presence of active compounds that make the product interesting from a dietary and cosmetic perspective as well."
Nutritional Benefits and Future Applications
The initial tasting of the mixture showed a distinct chocolate flavor that varied according to the proportion of honey to cocoa husks, and researchers confirmed that the product is rich in biologically active compounds, giving it high nutritional value.
The benefits of this innovation extend beyond food to include:
- Cosmetic industry: usage of the product in skin care formulations.
- Haute Cuisine: addition of natural chocolate flavor to gourmet dishes.
- Shelf life extension: researchers speculate that ultrasound may help eliminate microbes, potentially allowing local honey to be stored at room temperature instead of requiring refrigeration.
Sustainability and Added Value
The team analyzed sustainability using the Path2Green program, which showed that using local honey as a ready-to-eat solvent is a significant advantage, and the product received a positive evaluation concerning the principles of green chemistry.
According to experts, this innovation can support small and medium enterprises operating in the cocoa and local honey sectors, allowing for the production of high-value-added products reaching haute cuisine.
Researchers are currently seeking a commercial partner to license the patented method and introduce the product to the market, and the team plans to expand the use of local honey as a solvent in extracting beneficial compounds from other plant waste.
