**4. Conclusions**

Quality yogurts were made with the incorporation of a protein hydrolysate, free or microencapsulated with maltodextrin. These ingredients led to a reduction in syneresis, especially for the yogurt with the added microencapsulated hydrolysate. Yogurts with hydrolysates showed a slight reduction in firmness, while they were slightly more cohesive compared with the control yogurt. Both free and microencapsulated hydrolysates caused a reduction in the viscoelastic parameters, maintaining the characteristic gel-like structure of yogurt, and provided greater rheological stability after one week of storage, especially in the microencapsulated form. In addition, the incorporation of hydrolysates in both forms resulted in yogurts with greater antioxidant and antihypertensive activities, which were maintained after 7 days of storage. The antioxidant and antihypertensive activities shown in vitro by a functional food, such as yoghurt made with probiotic bacteria and further enhanced by the incorporation of protein hydrolysates, provide such a product with a potential health effect, although in vivo studies are needed to demonstrate this effect (yogurt behavior once digested, bioavailability studies, etc.). If the health effect is proven, the inclusion of yogurt in a diet could reduce the need for medication to regulate, for example, blood pressure. Although there were differences in texture, odor and flavor, the incorporation of the hydrolysate in microencapsulated form showed advantages over the free form in relation to the masking of the fish flavor, without altering the bioactive properties, and thus a yoghurt containing this addition may constitute an acceptable fortified food.

**Author Contributions:** Conceptualization, K.O.L., M.E.L.-C., P.M. and C.P.; methodology, K.O.L. and A.A.; software, K.O.L. and M.d.R.; validation, M.E.L.-C., M.C.G.-G., C.A.T. and P.M.; formal analysis, K.O.L., M.E.L.-C., M.C.G.-G., C.A.T. and P.M.; investigation, K.O.L., M.d.R., A.A., C.A.T. and M.E.L.-C.; resources, K.O.L., P.M., M.C.G.-G. and C.P.; data curation, K.O.L., M.E.L.-C., P.M., M.C.G.-G. and C.A.T.; writing—original draft preparation, K.O.L. and M.E.L.-C.; writing—review and editing, K.O.L., A.A., M.E.L.-C., P.M., M.C.G.-G. and C.A.T.; visualization, M.E.L.-C., P.M. and M.C.G.-G.; supervision, M.E.L.-C., P.M., M.C.G.-G. and C.A.T.; project administration, M.E.L.-C., P.M. and M.C.G.-G.; funding acquisition, K.O.L., M.E.L.-C., M.C.G.-G., P.M. and C.P. All authors have read and agreed to the published version of the manuscript.

**Funding:** Rio Grande do Sul State Research Foundation (FAPERGS) (17/2551-0000916-9). This work was supported by the Spanish Ministry of Economy and Competitiveness project NANOALI-VAL AGL2017-84161, cofounded with ERDF (European Regional Development Fund) and CSIC -202070E218.

**Institutional Review Board Statement:** Not applicable.

**Informed Consent Statement:** Not applicable.

**Data Availability Statement:** All data relevant to the study are included in the article.

**Acknowledgments:** This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES) - Finance Code 001. We also thank the Rio Grande do Sul State Research Foundation (FAPERGS) (17/2551-0000916-9), the Spanish Ministry of Economy and Competitiveness project NANOALIVAL AGL2017-84161, cofounded with ERDF (European Regional Development Fund) and CSIC -202070E218.

**Conflicts of Interest:** The authors declare no conflict of interest.
