High-value ornamental fish farming is one of the most valuable industries in the recent years, and the commercial value of ornamental fish, such as fancy carp (Cyprinus carpio) is primarily dependent on their body coloration. Therefore, a trial was conducted to investigate skin colour enhancement in fancy carp by feeding different levels (0, 25, 50, 100 and 200 mg/kg) of a dietary natural astaxanthin extracted from golden apple snail (Pomacea canaliculata) eggs, using a diet containing synthetic astaxanthin (50 mg/kg) and a control diet with no colouring added for comparison. The duration of the trial was four weeks with experimental diets containing carotenoid followed by the low carotenoid diet for other two weeks. The chromaticity of fish body skin of red and white position was assessed using the CIE L* a* b* system. Pigmentation response of skin redness (a*) of fancy carp fed with diets at 50, 100 and 200 mg/kg of natural astaxanthin supplement was higher than other treatments (P < 0.05). The lightness and yellowness (L* and b* values) indexes of carp fed with diet containing astaxanthin from golden apple snail eggs were similar compared to the other dietary treatments (P > 0.05). After two weeks of feeding diet without natural carotenoid supplement demonstrated that the group fed 50 mg/kg of natural astaxanthin still retained their redness (a*) and also had an overall tendency to improve skin colouring (L* and b*). Finally, dietary concentrations 50 mg/kg of astaxanthin extracted from golden apple snail eggs showed the highest efficiency for improving skin pigmentation in fancy carp.

Brahmi (Bacopa monnieri) is a medicinal herb containing bioactive compounds (Bacosides) in the saponin group that enhances memory and prevents dementia. Brahmi is not favored for cooking because it is very bitter. Nowadays, most people consume Brahmi as supplementary food, which makes it more expensive than consuming in food form, not getting fibers and other nutrients. Currently, there are only few studies that work to alleviate in Brahmi. Therefore, this study aimed to find out the saponin quantity in Brahmi after some pretreatments and the effect of these treatments on Bacosides and bitterness. Thus, suitable preparation steps for Brahmi have the highest remaining saponin quantity and are consumable. There were various techniques of preparation, depending on the concentration of salt used in crumpling and 1 time boiling of Brahmi to reduce its bitterness. The salt concentrations used in this study were 0, 10, and 20 % (w/w) compared with the fresh herb. The saponin quantity was analyzed by high-performance liquid chromatography (HPLC). The results showed that the total amount of saponin in boiled Brahmi that crumpled with 0, 10, and 20 % were significantly lower than fresh Brahmi (p < 0.05). Brahmi was crumpled with 10 % salt before boiling had the highest total saponin quantity of 2.69±0.02 g/kg of fresh weight and the highest tasting scores. Thus, the preparation of crumpling with 10 % salt before cooking, was suitable because consumers gained the highest saponin and accepted the taste of food containing Brahmi. HIGHLIGHTS Brahmi have many health benefits not only memory enhancer but also prevention of dementia People used Brahmi as supplementary food because it is very bitter and not favored for cooking Reduce the bitter with non chemical as crumpling with 10 % salt concentration before cooking was highest saponin and accepted the taste of food containing Brahmi