<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1659-1321</journal-id>
<journal-title><![CDATA[Agronomía Mesoamericana]]></journal-title>
<abbrev-journal-title><![CDATA[Agron. Mesoam]]></abbrev-journal-title>
<issn>1659-1321</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Costa Rica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1659-13212021000200681</article-id>
<article-id pub-id-type="doi">10.15517/am.v32i2.41437</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Hidrolizados proteicos a partir de subproductos de la industria pesquera: obtención y funcionalidad]]></article-title>
<article-title xml:lang="en"><![CDATA[Protein hydrolyzed from byproducts of the fishery industry: Obtaining and functionality]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Montero-Barrantes]]></surname>
<given-names><![CDATA[Manuel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Costa Rica  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Costa Rica</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2021</year>
</pub-date>
<volume>32</volume>
<numero>2</numero>
<fpage>681</fpage>
<lpage>699</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1659-13212021000200681&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1659-13212021000200681&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1659-13212021000200681&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Introducción. Los subproductos de la industria pesquera representan más del 50 % de la materia prima y suelen utilizarse para generar productos de bajo valor agregado. Sin embargo, estos subproductos presentan componentes con un alto valor comercial como los aceites ricos en omega 3, proteínas de alto valor nutricional, colágeno, enzimas y péptidos bioactivos. Objetivo. Presentar el estado actual respecto a la funcionalidad y el proceso de obtención de hidrolizados proteicos y péptidos bioactivos de origen pesquero. Desarrollo. Este trabajo se realizó en Costa Rica entre enero de 2017 y setiembre de 2019, en él se describe la generación y utilización de los subproductos de la industria pesquera, el proceso de obtención de hidrolizados y péptidos, desde las etapas preliminares hasta su fraccionamiento y purificación; finaliza con las aplicaciones y propiedades funcionales de estos compuestos como su valor nutricional, capacidad de retención de agua, emulsificante y espumante y su actividad antioxidante y antihipertensiva. Conclusión. Los hidrolizados proteicos y los péptidos de origen pesquero son una opción para la creación de nuevos ingredientes con aplicaciones en la industria alimentaria y farmacéutica, especialmente por su actividad antioxidante y antihipertensiva, propiedades que dependen del fraccionamiento y purificación de los péptidos bioactivos, por lo que se deben desarrollar y optimizar las tecnologías que permitan realizar estos procesos a nivel industrial y a un costo adecuado.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Introduction. By-products from the fishing industry represent more than 50% of the raw material and are usually used to generate low value-added products. However, these by-products present components with high commercial value such as omega-3 rich oils, proteins of high nutritional value, collagen, enzymes, and bioactive peptides. Objective. To present the current state of research on the functionality and the process of obtaining protein hydrolysates and bioactive peptides of fishing origin. Development. This work was carried out in Costa Rica between January 2017 and September 2019, it describes the generation and use of by-products from the fishing industry, the process of obtaining hydrolysates and peptides, from the preliminary stages to their fractionation and purification, ends with the applications and functional properties of these compounds such as their nutritional value, water retention, emulsifying, and foaming capacity, and their antioxidant and antihypertensive activity. Conclusion. Protein hydrolysates and peptides of fishing origin are a good source for the production of new ingredients with applications in the food and pharmaceutical industry, especially due to their antioxidant and antihypertensive activity, properties that depend on the fractionation and purification of bioactive peptides, which is why the technologies that allow these processes must be developed and optimized to be carried out at an industrial level and at an adequate cost.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[proteínas hidrolizadas]]></kwd>
<kwd lng="es"><![CDATA[péptidos bioactivos]]></kwd>
<kwd lng="es"><![CDATA[valoración de subproductos]]></kwd>
<kwd lng="es"><![CDATA[compuestos funcionales]]></kwd>
<kwd lng="en"><![CDATA[protein hydrolysates]]></kwd>
<kwd lng="en"><![CDATA[bioactive peptides]]></kwd>
<kwd lng="en"><![CDATA[by-products valorization]]></kwd>
<kwd lng="en"><![CDATA[functional compounds]]></kwd>
</kwd-group>
</article-meta>
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