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The purpose of this paper is to study the effect of ultraviolet radiation (UVC) on the survivability and susceptibility of some fungal species isolated from the indoor air of agricultural, industry‐related workplaces.

Environmental fungi were collected from the air of cotton and soybean mills using liquid impinger sampler (AGI‐30). The UVC exposure experiment was performed on Aspergillus flavus, Aspergillus parasiticus, Aspergillus ochraceous, Aspergillus fumigatus, Aspergillus niger and Penicillium rubrum using UV lamp (λ=254 nm; 0.1 mW/cm²). The susceptibility constant (Z) was used to determine the susceptibility of any given organism to UVC.

The conidia survival was inversely proportional to the time of UVC exposure and ∼77‐88.5% of conidia were killed within six hours of exposure. Mutant conidia showed a wide range of morphological alterations including damage of their cell walls and features. Mycotoxin production patterns of the mutants Aspergillus flavus and Aspergillus parasiticus changed on comparison with the parental control patterns.

The paper provides information on the effect of UVC radiation on environmental fungi. The results reported in this research discussed the disadvantages of using UVC as a decontaminant of fungi.

The purpose of this paper is to acquaint the readers with the insights regarding the interventions of microalgal technology for production of metabolites and functional ingredients from microalgae for food and nutraceutical application and exploration of microalgae biomass for food application.

Various information databases such as journals, library catalogues and professional websites were used to collect information pertaining to application of microalgae in food and nutraceutical sector. Systematic review was made with recent studies covering the vital aspects of art of microalgae cultivation for metabolite production, functional ingredients from microalgae, market scenario and utilisation of microalgae biomass for the valorisation of the food products. Key points have been discussed after every section to highlight the practical implications to make this review more insightful for the readers.

Microalgal technology provides sustainable solution for its application in food and nutraceutical sector. The heart of metabolite production lies in the optimisation of cultivation conditions of microalgae. Wide array of functional components are obtained from microalgae. Microalgae offer an alternative source for omega-3 fatty acids. Microalgae is widely exploited for production of pigments, namely, ß-carotene, astaxanthin, lutein, phycocyanin and chlorophyll, that have important implication as natural colourants and nutraceuticals in food. Larger diversity of sterols found in microalgae confers bioactivity. Microalgae is finding its place in market shelves as nutraceuticals where its functional ingredients are in the form of powder, tablets, extract and beverages and in innovative products such as microalgae protein and fat, culinary algae oil and butter. Sprulina and Chlorella are popular choice for the supplementation of food products with microalgae biomass.

This is a comprehensive review that highlights the application of microalgal technology for the development of healthy food products and presents holistic intervention in food and nutraceutical sector.