This study aims to enhance the bioavailability of curcumin via cooperating with piperine and sacha inchi oil in a nanoemulsification system using the phase inversion temperature (PIT) method. Physical characterizations, including particle size, polydispersity index (PDI), zeta potential, turbidity tests, and HR-TEM, are used in accordance with antioxidant capacity measurements to evaluate the properties of the nanoemulsion system. A stable system of nano encapsulated piperine and curcumin is proven possible with the particle size of 46.6 nm, PDI of 0.18, and zeta potential of −18.20 mV. Storage temperature is found to have a significant impact on stability, where a high temperature of 40 ℃ has been shown to have increased particle size and PDI while reducing zeta potential, in contrast with lower temperatures of 25 ℃ and 4 ℃. Furthermore, the nano encapsulated curcumin and piperine have been found to exhibit improved antioxidant capacity by 26 times compared with their corresponding pure forms, marking their potential applications in enhanced drug/active ingredient delivery for food and pharmaceutical industries.