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This study focused on the formulation and characterization of a lemon myrtle essential oil in water nanoemulsion prepared via ultrasonication. The effects of key process parameters, specifically sonication power amplitude, sonication time and concentration of surfactant, were optimized based on droplet size, polydispersity index (PDI) and the stability of the nanoemulsion. The optimum formulation that produced the smallest droplet size of approximately 12.52 nm and PDI of 0.153 was obtained at 100 % sonication power amplitude for 5 min, using 1 % (w/w) lemon myrtle essential oil and 4 % (w/w) surfactant. The optimized nanoemulsion was then characterized based on its physical appearance, droplet distribution, zeta potential, morphological shape, Fourier-transform infrared spectroscopy (FTIR) analysis, and storage stability. The nanoemulsion displayed a clear appearance with a zeta potential of -38.1 mV, and transmission electron microscopy (TEM) exhibited a spherical morphology. FTIR analysis confirmed that there were no chemical changes in the lemon myrtle essential oil components following the ultrasonication process. The nanoemulsion remained physically stable for up to 180 days when kept at both room temperature and 4 °C. This work demonstrates the successful development of a stable lemon myrtle essential oil in water nanoemulsion by an ultrasonication-assisted method with prospective applications in agricultural industries, food and pharmaceutical.
