巴西科学家利用可可废料和本地蜜蜂蜂蜂蜜,制作了巧克力蔬菜蜂蜜,创造了一种富有营养、生态友好的产品。 Brazilian scientists made chocolate-flavored honey using cocoa waste and native bee honey, creating a nutritious, eco-friendly product.

巴西科学家通过使用本地蜜蜂蜂蜂蜜从废弃的可可豆壳中提取活性化合物,如碘溴、咖啡因和抗氧化剂,创造了一种巧克力味蜂蜜。 Scientists in Brazil have created a chocolate-flavored honey by using native bee honey to extract bioactive compounds like theobromine, caffeine, and antioxidants from discarded cocoa bean shells. 超声波辅助工艺提高了蜂蜜的营养价值,创造了一种巧克力味很强的产品,适合直接消费或用于食品和化妆品。 The ultrasound-assisted process enhances the honey’s nutritional value and creates a product with a strong chocolate taste, suitable for direct consumption or use in food and cosmetics. 该方法效率高,环境友好,并且利用当地蜜蜂的天然特性作为溶剂。 The method is efficient, environmentally friendly, and leverages native bee honey’s natural properties as a solvent. 该中心的研究人员正在寻找合作伙伴,为专利技术发放许可证,并计划进一步研究储存寿命和其他植物废物应用。 Researchers from UNICAMP are seeking partners to license the patented technology and plan further studies on shelf life and other plant waste applications.