Abstract: To improve the encapsulation stability and bioaccessibility of active components in Chenpi extract (CPE), the citrus soluble dietary fiber-gelatin (CSDF-G) and polyglycerol polyricinoleate were used as emulsifiers to form a W₁/O/W₂ double emulsion loaded with CPE. The study also investigated the optimal parameters for producing the CSDF-G complex and the W₁/O/W₂ double emulsion, as well as their environmental stability and in vitro digestive properties. Results revealed that CSDF and gelatin interact via non-covalent electrostatic forces, with the strongest combination effect at pH3.5, as the emulsification capability of complex was strongest. When the CSDF/G ratio was 3:1 (w/w), the total concentration of CSDF-G complex was 2% (w/v), and the W₁/O and W₂ ratios were 3:7 (v/v), the prepared W₁/O/W₂ double emulsion had a uniform distribution, the smallest particle size, the strongest viscoelasticity, and the encapsulation rates to polyphenol and flavonoid reached 96.82% and 90.08%, respectively. Furthermore, the emulsion W₁/O/W₂ generated with these parameters remained stable in pH3.0~5.0 settings with ionic strength 0~100 mmol/L and showed strong resistance to high temperatures and UV light. The structure of emulsions dualwas gradually dissolved during gastrointestinal digestion, as shown by in vitro digestion. After intestinal digestion, the bioaccessibility of polyphenols in W₁/O/W₂ emulsion-loaded CPE was increased by 33.22% compared with that in free soybean oil-loaded CPE. In conclusion, the W₁/O/W₂ double emulsion prepared in this study has good potential for active ingredient delivery, and the results will provide a reference for the development of new functional Chenpi-related products.