A groundbreaking product has emerged from researchers who have ingeniously combined honey from native bees with cocoa shells, transforming a typical byproduct of chocolate production into a nutritious delight. This innovative approach utilizes honey as a natural solvent, effectively extracting beneficial compounds like theobromine and caffeine, which are associated with improved heart health. The process, enhanced by ultrasound technology, also increases the honey's phenolic content, known for its antioxidant and anti-inflammatory properties.
Initial taste tests reveal a rich chocolate flavor that varies based on the honey-to-cocoa shell ratio. Further evaluations are planned to refine the taste and assess other sensory qualities of the product.
Felipe Sanchez Bragagnolo, the lead researcher, emphasizes that while flavor is a significant draw, the presence of numerous bioactive compounds adds nutritional and cosmetic value. This research was conducted during his postdoctoral studies at the Faculty of Applied Sciences (FCA) at UNICAMP in Limeira, supported by FAPESP.
In collaboration with INOVA UNICAMP, the university's innovation agency, the team is actively seeking commercial partners to license their patented extraction method and bring this unique product to consumers.
Emphasizing Sustainability
This project not only aims to reduce food waste but also underscores the sustainable use of local biodiversity. The selected honey from Brazilian native bees is more effective for extraction due to its lower viscosity and higher water content compared to European honey varieties.
The researchers examined honey from five distinct Brazilian bee species, including borá, jataí, and mandaçaia, with mandaguari honey initially chosen for refining the extraction process. Bragagnolo notes that the method can be adapted to utilize various local honey types, making it versatile.
Innovative Extraction Techniques
The extraction process employs ultrasound technology, where a probe is inserted into a mixture of honey and cocoa shells. The sound waves generated facilitate the release of beneficial compounds, enhancing the honey's properties. This technique is not only faster but also considered environmentally friendly compared to traditional methods.
Sustainability was rigorously assessed using Path2Green software, which evaluated the alignment of the process with 12 principles of green chemistry. The use of an edible, local solvent was highlighted as a key advantage, resulting in a positive sustainability score.
Future Prospects
Looking ahead, the team plans to investigate how ultrasound affects the microbiology of honey, potentially increasing its stability and shelf life by disrupting harmful microorganisms. They also aim to explore the broader applications of native bee honey in various extraction processes.
With ongoing support from FAPESP, this innovative project not only promises a delicious new product but also paves the way for sustainable practices in the food industry.