Natural preservation of Turkey burgers using sea cucumber-derived hydrolyzed nanopeptides

Purpose The purpose of this study is to investigate the potential of hydrolyzed peptides and nanopeptides derived from sea cucumber (Holothuria scabra) as natural preservatives to enhance the quality and extend the shelf life of turkey burgers. By addressing consumer demand for protein-rich foods with prolonged freshness, the study aimed to evaluate the antimicrobial and antioxidant properties of these bioactive compounds. The research sought to compare the efficacy of sea cucumber protein hydrolysate (CPH) and nanoliposomal-encapsulated CPH (Nano-CPH) in maintaining microbial, chemical and sensory attributes of turkey burgers during refrigerated storage. Design/methodology/approach Hydrolyzed peptides (CPH) from H. scabra were produced using Promod and papain enzymes, yielding 3 kDa peptides, encapsulated in nanoliposomal coatings. Three turkey burger formulations were prepared: Control (70% ground turkey), CPH-Treatment (68% ground turkey + 2% CPH) and Nano-CPH Treatment (68% ground turkey + 2% Nano-CPH). Proximate composition, color and texture were analyzed initially. Microbial (total viable count, psychrotrophic bacteria), chemical (TBARS, pH) and sensory (appearance, flavor, texture) parameters were evaluated over 16 days at 4°C. Nano-CPH particle size, zeta potential and encapsulation efficiency were measured. Statistical analysis used ANOVA (p < 0.05). Findings Promod-derived CPH showed higher hydrolysis and protein content than papain-derived CPH (p < 0.05). Nano-CPH nanoparticles had a 102.9 nm size, 12.89 mV zeta potential and 74.45% encapsulation efficiency. Incorporating CPH reduced moisture and fat while increasing protein and ash in turkey burgers (p < 0.05). CPH and Nano-CPH suppressed microbial growth and lipid oxidation, with Nano-CPH outperforming others, maintaining microbial counts below 7 log CFU/g, TBARS below 1.5 mg Malondialdehyde (MDA)/kg and sensory scores above 6/9 (nine-point hedonic scale) over 16 days at 4 °C. Nano-CPH significantly enhanced burger quality and shelf life. Originality/value To the best of the authors’ knowledge, this study is the first to explore H. scabra-derived hydrolyzed peptides and nanoliposomal-encapsulated nanopeptides as natural preservatives in turkey burgers, offering a novel approach to meet the demand for clean-label, protein-rich foods. The use of Promod and papain enzymes for peptide hydrolysis, combined with nanoliposomal encapsulation, provides a unique preservation strategy that enhances antimicrobial and antioxidant effects. The findings demonstrate that Nano-CPH significantly extends shelf life while maintaining quality, presenting an innovative, sustainable solution for the food industry. This research contributes to the development of natural preservatives, reducing reliance on synthetic additives.