This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing conditions on the stability of oil-in-water nanoemulsions, measured in terms of hydrodynamic diameter (H-d), polydispersity index (PdI) and zeta potential (Zp). Nanoemulsions were prepared using high-pressure homogenization based on a 2(4) level factorial design. Results show that processing parameters such as homogenization pressure, surfactant concentrations and oil:water ratio significantly affected the values of Ha and PdI of nanoemulsions. The value of H-d of anionic nanoemulsions decreased (from 177 to 128 nm) with the increase of the homogenization pressure. The increase in the surfactant concentration and the decrease of the oil:water ratio lead to a decrease of H-d for the cationic nanoemulsions (from 198 to 135 nm). The increase of the oil:water ratio lead to a decrease of H-d for the non-ionic nanoemulsions (from 341 to 171 nm); this is contrary to the usual assumption that higher content in oil results in higher values of H-d. Those nanoemulsions showed a good kinetic stability (evaluated after centrifugation, heating-cooling cycles and thermal stress) upon measuring the H-d during 28 and 35 days of storage, without visual evidence of creaming and phase separation. After one year of storage the nanoemulsions produced with the anionic surfactant remained kinetically stable, without visual evidence of creaming and/or phase separation. (C) 2015 Elsevier Ltd. All rights reserved.