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Today, almost all human health problems are related to malnutrition. Algae (macro- and microalgae) are potent to provide the necessary nutrients for our bodies (i.e., starch, lipids, protein, dietary fiber, minerals, and vitamins). Nevertheless, there are limitations due to the extraction efficiency, size, compatibility, and hydrocolloid nature of some algal compounds of interest to the food industry. As a result, enzyme-assisted extraction of algal biomass under optimal conditions will be a safer and more sustainable approach than using hazardous organic solvents. Also, enzymes can be used to modify molecular structures and introduce new biomolecules that exhibit higher stability of interest to food industries. Throughout this review, we explore the most recent research on enzymes used to process algal biomass for use as food. 

Vibrio parahaemolyticus is a prominent infectious bacterium responsible for causing widespread cases of acute gastroenteritis in humans globally. In this regard, Colorimetric detection can be essentially used as a sensitive, rapid, and cost-effective detection method. In our research, we have developed a PCR-based detection platform integrated with HRPzyme and utilizing DNAzyme as a signaling probe which mimics peroxidase activity. The colorimetric signal is detectable at concentrations as low as 101 cfu mL−1 when measured with a spectrophotometer and at 103 cfu mL−1 through visual inspection. Additionally, extending the polyadenine length to 10 nucleotides resulted in a significant reduction in the background signaling of HRPzyme activity, yielding a relative intensity of 3.07 ± 0.23 arbitrary units (a.u.). Notably, even after a 120-min incubation period, there were no further changes observed in the colorimetric signal in positive samples, maintaining a consistent relative intensity of OD 410 = 0.55 ± 0.08.