The present study revealed that the drum-drying and spray-drying procedures used on the pepitona (Arca zebra) hydrolysate, as well as the storage time, exert a deteriorative significant effect on the functional properties of both hydrolysates. The greatest and more significant losses of the majority of such properties occur during the first two months of storage period. Thus, in the case of foaming capacity, losses ranging from 17% to 34% were detected in the drum-dried hydrolysate, and of 38% to 49% in the hydrolysate dehydrated using a spray drier, during the first two months of storage. The emulsifying capacity was also altered in 14% of the hydrolysate dehydrated in a drum drier, and in 25% of the hydrolysate dehydrated using a spray drier. Sensory evaluation tests demonstrated the potential of both hydrolysates for use as supplements of conventional foods such as cookies and extruded products.