“…Enzymatic hydrolysis is often used to produce protein hydrolysates, which are the sources of bioactive peptides (Quadros et al, 2019; Fonseca, Silva, Rosa, & Prentice, 2017; Latorres, Rios, Saggiomo, Wasielesky, & Prentice‐Hernandez, 2018; Lima et al., 2019; Rocha et al., 2018; Zamora‐Sillero, Ramos, Monserrat, & Prentice, 2018). In this way, bioactive peptides derived from fish by‐products have become a potential source for application in food preservation (Atef & Mahdi Ojagh, 2017), such as cherry tomatoes.…”