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Turmeric extract‐based nanoemulsion (TEBN) was prepared using rice bran oil by ultrasonication with Tween 80 as an emulsifier. The effect of different process variables (pH, ultrasonic temperature, and ionic strength) on the selected responses (particle size and zeta potential) of TEBN was analyzed by response surface methodology using central composite design. The regression analysis indicated that the pH, temperature, and ionic strength had a significant effect on the selected responses. The optimized TEBN has particle size of 19.97 nm and zeta potential of −13.10 mV under the optimal conditions (65°C ultrasonic temperature, 0.1 M ionic strength, and 6.5 pH). The optimized antioxidant‐ and antibacterial‐rich nanoemulsion was then studied for its effect on the total viable count, fat content, and peroxide value of Pangas (Pangasianodon hypophthalmus) fillets stored at 20  ± 1°C TEBN‐treated fish fillets showed a significant reduction (p < 0.05) in peroxide value and total viable count. Practical applications In the tropical countries, fishes are usually prone to microbial infestation beyond 20°C temperature. Application of turmeric extract‐based nanoemulsion (TEBN) can be an alternative method for preservation by refrigeration and use of chemical preservatives. Optimized TEBN could increase the shelf life of the Pangas (P. hypophthalmus) fish fillets upto 72 hrs under non‐refrigerated condition.

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