Innovative bioprocesses and extraction techniques of high-value molecules and products from agricultural biomasses

Agricultural residues constitute a significant global concern due to the large volumes generated along diverse agri-food supply chains. Nevertheless, these biomasses represent a valuable source of primary and secondary bioactive compounds, including proteins, fatty acids, dietary fibers, sugars, chlorophylls, alkaloids, flavonoids, saponins, tannins, carotenoids, and phenolic compounds. The recovery of these molecules offers promising opportunities for industrial applications in the pharmaceutical, cosmeceutical, nutraceutical, food, and feed sectors. Sustainable bioprocessing strategies are crucial to transform agro-industrial biomass into value-added products while minimizing the environmental impact. In this context, green technologies such as enzymatic-assisted extraction (EAE) and microbial fermentation have gained increasing attention. EAE exploits the ability of specific enzymes to hydrolyze cell wall components and release a wide range of biomolecules from agri-food by-products, while fermentation takes advantage of microbial metabolism to convert organic substrates into functional and bioactive compounds, with low energy input and minimal waste generation. When integrated, these bioprocesses can enhance the recovery of high-value compounds from agricultural residues. This Ph.D thesis, conducted in the framework of the Agritech project, aimed to recover value-added compounds and products from agricultural wastes by applying fermentation, enzyme-assisted extraction, or an integrated approach combining both techniques. In this context, the studied residues included kiwifruit discarded on the field due to their non-compliant size for sale, unsold green and red tomatoes, and pulse by-products (chickpea, pea, and bean).