The utilization of biosurfactants for optimization and formulation of essential oil (EO) nanoemulsions (NEs) makes them ideal green nanocarriers for diverse agri-food applications. Geraniol oil-in-water (o/w) NEs were formulated and stabilized through ultrasonication, employing a synergistic combination of saponin and soy-lecithin emulsifiers. The investigation also assessed the stability of these NEs under various environmental stressors including storage conditions, salt addition, and pH variations. The results indicate that, for lecithin-stabilized NEs, the formulation with an oil-to-surfactant ratio (OSR) of 2:1 exhibited the smallest size, with hydrodynamic radii (