Valorization of Jerusalem Artichoke and Its Crop Residues Using Green Technologies

The valorization of Jerusalem artichoke (JA) and its crop residues using environment-friendly green technologies, including enzymatic hydrolysis, fermentation, extraction, and biorefinery processes, is sustainable and efficient in converting into valuable products. Enzymatic hydrolysis of residual biomass yields sugars, serving as feedstock for producing biofuels, organic acids, and other biochemicals. Microbial strains can transform the extracted compounds into products such as single-cell oil, single-cell proteins, and 2,3-butanediol through fermentation. Additionally, extraction techniques enable the recovery of bioactive compounds with applications in the food, pharmaceutical, and cosmetic industries. Adopting green technologies for JA valorization offers several advantages, including reduced environmental impact, minimized waste generation, and enhanced resource efficiency. These approaches promote sustainable and economically viable processes, advancing a circular economy and reducing reliance on traditional fossil-based resources. The present chapter focuses on valorizing Jerusalem artichoke and its crop residues, promising feedstocks for sustainable and eco-friendly resource utilization, and advancing a circular bio-based economy.