Simple SummaryGuamara and cocuixtle fruits are underutilized and the need arises to use them because they can favor the production of hydrolyzates, in addition to the fact that white shrimp is the crustacean that is produced in the greatest quantity in Mexico, of which approximately 50% of the total weight of shrimp is wasted. The objective of this research was to determine the optimum conditions for obtaining protein hydrolyzates from cooked shrimp waste, since it has been mentioned that cooking the shells improves their digestibility. This study is of vital importance for the utilization of resources, in addition to opening the possibility of using a new drug with antioxidant capacity or, failing that, to be used as a food additive to produce functional foods.AbstractSince the fruits ofBromelia pinguinandBromelia karatasare rich in proteases, the aim of this research was to optimize the hydrolysis process of cooked white shrimp by-products due to the effect of these proteases. A robust Taguchi L16’design was used to optimize the hydrolysis process. Similarly, the amino acid profile by GC-MS and antioxidant capacity (ABTS and FRAP) were determined. The optimal conditions for hydrolysis of cooked shrimp by-products were pH 8.0, 30 °C, 0.5 h, 1 g of substrate and 100 µg/mL ofB. karatas, pH 7.5, 40 °C, 0.5 h, 0.5 g substrate and 100 µg/mL enzyme extract fromB. pinguinand pH 7.0, 37 °C, 1 h, 1.5 g substrate and 100 µg/mL enzyme bromelain. The optimized hydrolyzates ofB. karatas B. pinguinand bromelain had 8 essential amino acids in their composition. The evaluation of the antioxidant capacity of the hydrolyzates under optimal conditions showed more than 80% inhibition of in ABTS radical,B. karatashydrolyzates had better higher ferric ion reduction capacity with 10.09 ± 0.02 mM TE/mL. Finally, the use of proteolytic extracts fromB. pinguinandB. karatasto optimize hydrolysis process allowed obtaining hydrolyzates of cooked shrimp by-products with potential antioxidant capacity.