SummaryRambutan peel (RP), an agricultural by‐product from rambutan trading, contains the red pigment anthocyanin. This research explores developing a colouring agent from RP, utilising cardamom oil (CM) to enhance colour stability, improve antimicrobial functionality, and create a new high‐value red colouring agent from fruit waste. A colouring agent was produced by placing 50 g of RP inside a 1 L glass box, and varying amounts of CM (5 μL, 25 μL, 50 μL, and 100 μL) on filter paper were placed inside the box lid. The box was sealed and left closed for 8 h to allow CM vapour to release onto the surface of RP before being dried at 30 °C and ground into powder. The antibacterial impact of CM‐treated RP on Staphylococcus aureus was assessed using the nutrient broth. The CM‐treated RP powder was used as a food colouring agent in shrimp paste to evaluate the shelf life of shrimp paste during storage at 30 °C. Results revealed that treated RP with 25 μL of CM showed the best red colour appearance in the dried powder. RP with 25 μL of CM exhibited time killing against S. aureus (approximately 4 log10cfu g−1) after being added to the medium for 6 h, disrupting the cell membrane integrity of S. aureus and leading to cell lysis. RP treated with 25 μL of CM also prevented darkening in shrimp paste, maintaining higher values for L* and a*, resulting in increased lightness and a more red appearance. It also inhibited pathogenic bacteria, extending shelf life, and preserving colour stability for 14 days, compared to the control's 7 days. These insights provide valuable guidance for the sustainable utilisation of agricultural waste in the food colouring industry.

中文翻译：

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虾酱中含小豆蔻油的红毛丹皮着色剂的抗菌活性及其潜在作用机制

摘要红毛丹皮（RP）是红毛丹贸易中的一种农副产品，含有红色素花青素。本研究探索从 RP 中开发一种着色剂，利用小豆蔻油 (CM) 来增强颜色稳定性，提高抗菌功能，并从水果废料中创造出一种新型高价值红色着色剂。将 50 g RP 放入 1 L 玻璃盒中，并将滤纸上不同量的 CM（5 μL、25 μL、50 μL 和 100 μL）放入盒盖内，制成着色剂。将盒子密封并保持关闭 8 小时，让 CM 蒸气释放到 RP 表面，然后在 30°C 下干燥并研磨成粉末。 CM 处理的 RP 对抗菌作用金黄色葡萄球菌使用营养肉汤进行评估。将经过 CM 处理的 RP 粉末用作虾酱中的食品着色剂，以评估虾酱在 30 °C 下储存期间的保质期。结果显示，用 25 μL CM 处理的 RP 在干燥粉末中呈现出最佳的红色外观。含有 25 μL CM 的 RP 表现出时间消杀作用金黄色葡萄球菌（大约 4 个日志10菌落数−1）添加到培养基中6小时后，破坏了细胞膜的完整性金黄色葡萄球菌并导致细胞裂解。用 25 μL CM 处理的 RP 还可以防止虾酱变黑，从而保持较高的值左*和A*，导致亮度增加和外观更红。它还可以抑制致病菌、延长保质期并保持颜色稳定性 14 天，而对照品的保质期为 7 天。这些见解为食用色素行业农业废弃物的可持续利用提供了宝贵的指导。