This study aims to produce and evaluate protein hydrolysates from Merluccius merluccius coproducts using enzymatic, acid, and alkaline methods. Their functional, spectroscopic, antioxidant, and anti‐inflammatory properties were assessed. Antioxidant potential was determined using DPPH radical scavenging and iron reduction assays. At the same time, anti‐inflammatory potential was evaluated through protein denaturation inhibition and antihemolytic tests against hydrogen peroxide–induced lysis. Functional analysis showed that the enzymatic hydrolysate exhibited superior properties compared to acid and alkaline hydrolysates. It achieved the highest extraction yield (6.93 ± 1.46%) compared with the acid (6.23 ± 0.33%) and alkaline (5.91 ± 1.75%) methods. Infrared spectroscopy confirmed the presence of characteristic amide peaks (A, B, I, II, and III) in all hydrolysates. Regarding bioactivity, the enzymatic hydrolysate displayed the strongest DPPH radical scavenging capacity (74.86 ± 0.43%), whereas the acid hydrolysate showed the highest iron‐reducing power. In anti‐inflammatory assays, the enzymatic hydrolysate demonstrated the most significant inhibition of protein denaturation (84.02 ± 0.24%), surpassing acid (71.66 ± 1.11%) and alkaline (64.56 ± 0.33%) hydrolysates. Overall, enzymatic hydrolysis of M. merluccius coproducts produced hydrolysates with enhanced functional, antioxidant, and anti‐inflammatory activities, highlighting their potential as bioactive ingredients.
Belkhodja et al. (Thu,) studied this question.