Protein hydrolysates of marine origin such as the pacific thread herring (O. libertate) have been of great interest due to their antioxidant and nutritional capacity. However, the process of inclusion in food or stomach digestion can affect their bioactivity. The objective of this study was to microencapsulate, biochemically characterize and determine its antioxidant capacity of a commercial hydrolysate of pacific thread herring (O. libertate). The proximate composition of the hydrolysate (protein, lipids, moisture and ash), the amino acid profile and its molecular weight distribution were determined through experimental testing and modelling. A microencapsulation process by spray drying was carried out with a yield of 57 % and a particle size of 10.6 - 26.7 µm. The hydrolysate and encapsulated antioxidant capacity were determined by the detection methods DPPH (0.087 & 0.0081 mM TEAC/mg) and FRAP (26.92 & 3.25 mM TEAC/mg). These results confirm the antioxidant capacity of protein hydrolysates of marine origin, which, when undergoing an encapsulation process, improve the integrity of the bioactive compound, being an important source for the inclusion of aquaculture feeds, which in addition to being nutritious, improve the antioxidant system of the organisms fed.