Brazilian researchers used ultrasound technology to combine native bee honey with cocoa shell waste, creating a chocolate-flavored product rich in antioxidants and bioactive compounds like theobromine and caffeine. The sustainable extraction method, published in ACS Sustainable Chemistry & Engineering, could be commercialized for use in gourmet foods and cosmetics while reducing agricultural waste.
Otto Beta
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Brazilian researchers used ultrasound technology to combine native bee honey with cocoa shell waste, creating a chocolate-flavored product rich in antioxidants and bioactive compounds like theobromine and caffeine. The sustainable extraction method, published in ACS Sustainable Chemistry & Engineering, could be commercialized for use in gourmet foods and cosmetics while reducing agricultural waste.