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The effect of Spirulina powder at levels of 0 (control), 3, 7, and 10%, of food ratio on growth, survival, and total carotenoids of dwarf gourami fry (Trichogasterlalius) of 3.6 g average weight as well as its larval stage was investigated for a period of 8 weeks. Carotenoids was significantly increased with increase in spirulina level up to 7% (p<0.05), but not significantly different from 10% level (p> 0.05). Survival showed no significant difference (p> 0.05). In larvae, survival, total carotenoids and total length increased significantly with increasing spirulina powder (p<0.05). Overall, the spirulina powder at 3% improved the growth and total carotenoids factors in pre-adult gourami and 10% level for larval stage as the best treatments in this study.

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The aim of the present study was to compare three reducing sugars (D-glucose, D-arabinose, D-mannose) with respect to the antioxidative activity characteristics of their Caramelisation Products (CPs) prepared by monitoring UV-absorbance, browning intensity, ferric ion reducing capacity, Fe²⁺ ion chelating activity as well as DPPH radical scavenging activity. Moreover, the effect of CPs from D-glucose on prevention of lipid oxidation and improvement of sensory characteristics were examined in Indian shrimp flesh (Penaeus indicus) during its frozen storage for a duration of 6 months. The reducing sugars were heated at 100°C at pH 10 for 100 minutes to generate CPs. Results revealed greater antioxidant activity of the hexoses, D-glucose and D-mannose, than that of the pentose sugar, D-arabinose, as evidenced by the higher UV-absorbance, browning development, reducing power, chelating as well as DPPH radical scavenging activity. Results of the chemical analysis including TBARs and FFA proved that the addition of CPs from glucose (G-CPs) could retard the formation of compounds produced over lipid oxidation in G-CPs-added shrimps (P< 0.05). More desirability in sensory attributes of the shrimps treated with G-CPs was expressed than in the untreated samples during the 6 months of storage. These results reflect that G-CPs can be utilized as additives in seafood with appropriate antioxidative and techno-functional properties.