Intensified green processes were investigated to extract several classes of active molecules from fresh purple passion fruits, and to prepare emulsions directly by extrusion for the fruit comprehensive utilization. A thermo-mechanical treatment was carried out through a discontinuous process from the edible part and through a continuous process by twin-screw extrusion using the whole fruit. Only mechanical energy was applied to the materials to generate a liquid fraction (filtrate) and a solid residue. Lipid contents of the obtained filtrates ranged from 0.5 to 2.6 g/100 g close to the extractible lipophilic part. Polyphenols extraction was improved when using the whole fruit and with the addition of water in extrusion. In-situ emulsions with droplets sizes between 2 and 8 μm were obtained. Emulsions obtained after extrusion showed an enhanced stability. This way represents a green alternative method to solvent extractions applied to the different parts of the fruit, and leads to bio-based emulsions enriched in vegetable oil, natural antioxidants and emulsifiers, such as phospholipids, proteins, polysaccharides, pectins and polyphenols.