A team of researchers from the State University of Campinas (UNICAMP) in São Paulo, Brazil, has developed a novel product combining native bee honey with cocoa bean shells, offering a unique chocolate flavor. This innovative honey can be consumed directly or used in various food and cosmetic applications. The findings, which showcase this product’s potential, were published on the cover of the journal ACS Sustainable Chemistry & Engineering on November 19, 2025.
The researchers utilized native bee honey as a solvent to extract bioactive compounds such as theobromine and caffeine from cocoa bean shells. These shells are typically discarded during chocolate production, representing a significant opportunity for sustainable practices. The extraction process, enhanced by ultrasound technology, not only provides a strong chocolate flavor but also enriches the honey with beneficial phenolic compounds known for their antioxidant and anti-inflammatory properties.
Felipe Sanchez Bragagnolo, the study’s lead author, emphasized the dual appeal of the product, noting that while the flavor is a major draw, the nutritional and cosmetic benefits are equally compelling. Bragagnolo conducted this research during his postdoctoral studies at the Faculty of Applied Sciences (FCA) at UNICAMP. The team is currently seeking partners to license the patented process and bring this innovative product to market.
Promoting Sustainability and Biodiversity
The project aligns with goals of promoting biodiversity through the sustainable utilization of local resources. The researchers selected honey from native bee species, including Tetragona clavipes and Scaptotrigona postica, due to its superior properties. Native bee honey generally has a higher water content and lower viscosity compared to honey from European bees (Apis mellifera), making it a more effective solvent for extraction.
Cocoa shells 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 was chosen for process optimization because of its balanced water and viscosity levels. The optimized extraction process was later adapted for other honey varieties tested.
Bragagnolo noted that honey’s characteristics can be influenced by external factors like climate and storage conditions, allowing for flexibility in using locally sourced honey in the extraction process.
Innovative Extraction Techniques
The ultrasound-assisted extraction method involves inserting a probe into a mixture of honey and cocoa shells. This probe emits sound waves that create microbubbles, which momentarily increase the temperature, effectively breaking down the plant material and facilitating the migration of compounds into the honey. This environmentally friendly approach is more efficient compared to traditional extraction methods.
The sustainability of the product was assessed using Path2Green software, developed by a team led by Professor Mauricio Ariel Rostagno. The assessment verified compliance with twelve principles of green chemistry, including factors such as transportation and purification. The product achieved a score of +0.118 on a scale ranging from -1 to +1, indicating its potential as a value-added product for both consumers and the culinary industry.
Bragagnolo and his team are also exploring the effects of ultrasound on honey microbiology. They suspect that the technique may help eliminate microorganisms that can spoil honey, thereby extending the product’s shelf life. Unlike European bee honey, which can be stored at room temperature, honey from native bees often requires refrigeration or pasteurization.
Looking ahead, the researchers plan to investigate additional applications for native bee honey as a solvent in ultrasound-assisted extraction, including the processing of other plant materials. Their work represents an important step toward sustainable food production and the valorization of by-products from the cocoa industry.
For further details on this innovative research, refer to the full study by Felipe Sanchez Bragagnolo et al, published in ACS Sustainable Chemistry & Engineering.
