🐝 From honey to chocolate and caffeine, thanks to ultrasound

Brazilian researchers from Campinas State University have conceived a compound based on honeys and cocoa bean husks, which are usually thrown away. To extract the substances present in these residues, such as theobromine or caffeine, they chose a gentle technique based on ultrasound. This approach allows for the efficient transfer of these stimulating compounds into the honey.


The analyses showed that this enriched mixture has higher levels of phenolic compounds, known for their antioxidant effects. This characteristic opens up possibilities for its incorporation into foods or cosmetic products. The study's first author, Felipe Sanchez Bragagnolo, specified that formal taste evaluations are planned, as the product may acquire a marked chocolate flavor depending on the proportions used.

The implemented approach is also interesting in terms of sustainability. It values local biodiversity by using stingless bee honey, like that from borá, jataí or mandaguari species. These more fluid honeys are particularly well-suited as natural solvents. The Path2Green software tool confirmed that the process respects many principles of green chemistry.

The researchers are now exploring other avenues for improvement. They are particularly interested in how ultrasound could eliminate certain microorganisms in the honey, which would increase its stability and shelf life without the need for refrigeration. Such an advance would facilitate its use on a larger scale, for example within small businesses or local cooperatives.

This project shows how innovation can transform agricultural residues into resources. The process is already patented and the university is looking for industrial partners to develop it commercially. In the long term, it could enable the creation of new value-added products, while promoting more environmentally respectful practices.