A team of researchers from the State University of Campinas (UNICAMP) in São Paulo, Brazil, has developed a novel product that combines native bee honey with cocoa bean shells to create a chocolate-flavored honey. This innovative product can be consumed directly or used in food and cosmetic applications. The findings were published on the cover of the journal ACS Sustainable Chemistry & Engineering on November 19, 2025.
The researchers utilized native bee honey as an edible solvent to extract beneficial compounds from cocoa bean shells, which are typically discarded during chocolate production. This process allowed the extraction of stimulants such as theobromine and caffeine, known for their potential heart health benefits. Additionally, the method enriched the honey with phenolic compounds, recognized for their antioxidant and anti-inflammatory properties.
Felipe Sanchez Bragagnolo, the study’s lead author and a postdoctoral researcher at UNICAMP’s Faculty of Applied Sciences (FCA), emphasized the product’s appeal. “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 noted.
Innovative Extraction Process
The researchers explored five types of native bee honey, including borá (Tetragona clavipes) and jataí (Tetragonisca angustula), to determine the most effective solvent for this extraction. The cocoa shells used in the study were sourced from the São Paulo State Department of Agriculture and Supply’s Comprehensive Technical Assistance Coordination Office (CATI) in São José do Rio Preto. Initially, mandaguari honey (Scaptotrigona postica) was selected for process optimization due to its balanced water content and viscosity.
Bragagnolo pointed out that the extraction process can be adapted to different types of honey, allowing flexibility based on local availability. He explained, “Honey is highly susceptible to external influences, such as climate, storage conditions, and temperature. Therefore, it’s possible to adapt the process to locally available honey, not necessarily mandaguari honey.”
The team employed an ultrasound-assisted extraction technique, which involves using sound waves to enhance the extraction of compounds from the cocoa shells. This environmentally friendly method generates microbubbles that implode, raising the temperature and breaking down the plant material efficiently. The study highlighted this technique’s sustainability, scoring +0.118 on a scale of -1 to +1 when assessed with the Path2Green software, which evaluates compliance with green chemistry principles.
Future Applications and Market Potential
The researchers are collaborating with INOVA UNICAMP, the university’s innovation agency, to find potential partners interested in licensing the patented process for commercial production. Bragagnolo envisions that small businesses working with cocoa and native bee honey could incorporate this value-added product into their offerings, potentially catering to haute cuisine.
Future studies are planned to assess the effect of ultrasound on the microbiology of honey. The ultrasound method may eliminate microorganisms that can degrade honey, thus enhancing product stability and shelf life. Bragagnolo explained that honey from native bees typically requires refrigeration or pasteurization, unlike honey from European bees, which can be stored at room temperature. “We suspect that, simply by being exposed to ultrasound, the microorganisms contained in the honey are eliminated,” he said.
As research continues, the team aims to explore further applications of native bee honey as a solvent for extracting other plant residues. This innovative approach not only promotes sustainability but also highlights the potential of local biodiversity in food production and beyond.
