Optimization of EPA-Nattokinase Nanoemulsions Processed by High-Pressure Homogenization to Enhance Stability and Thrombolytic Efficacy

This study leverages nanoemulsion technology to engineer a novel liquid formulation combining Eicosapentaenoic acid (EPA) and Nattokinase (NK), aiming to enhance their application potential in functional foods. Both EPA and NK are well recognized for their pronounced anti-thrombotic, anti-inflammatory, and lipid-lowering properties, which are critical for the prevention and management of cardiovascular diseases. However, their practical application in functional foods is hampered by inadequate...