Ultrafiltration Fractions of Hydrolysates of Cooked Shrimp ( Litopenaeus vannamei ) Byproducts Obtained by Different Enzymatic Treatments: Comparison of Amino Acid Composition and Antioxidant Capacity

This study evaluated the impact of ultrafiltration fractionation of cooked white shrimp ( Litopenaeus vannamei ) byproduct hydrolysates, using different enzyme treatments: commercial bromelain (BRO) and partially purified enzymes from Bromelia karatas (BK) and Bromelia pinguin (BP). The amino acid (AA) profile differed between enzyme treatments, highlighting a high content of Glu, His+Gly, and Arg, as well as aromatic and hydrophobic AA groups, in all hydrolysate fractions (HFs). The BP HF presented a high antioxidant effect (4.84–29.80 mM trolox equivalents (TE)/g sample) against the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical ( p < 0.05). The 30–10 kDa BRO and 10–5 kDa BK fractions stood out for their metal-reducing capacity ( p < 0.05). All HF exhibited excellent ferrous ion chelating capacity (97.71–99.9% at a 1 mg/mL concentration) and good 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS • + ) scavenger capacity (15.36–18.24 mM TE/g sample). It is important to note that all analyses were performed in triplicate. According to the results, HFs from cooked shrimp byproducts from emerging enzymatic sources such as BP and BK are comparable in antioxidant capacity with the industrially produced BRO enzyme. The HF produced in this study has potential for use as food additives as well as potential nutraceutical agents in diseases related to oxidative stress.