A water-in-oil-in-water (w/o/w) double emulsion was prepared with water extract of red beet as the14 inner water phase, rapeseed oil as the oil phase and polysaccharides solution as the outer water15 phase. Polyglycerol polyricinoleate and polar lipid fraction from oat were used as emulsifiers for16 primary water-in-oil (w/o) emulsion and secondary w/o/w emulsion, respectively. Their mean17 droplet sizes were approximately 0.34 μm and 5.5 μm, respectively. The double emulsion showed a18 high encapsulation efficiency of 89.1 % and had a pink coloration due to encapsulated betalain. The19 double emulsion was subjected to in vitro intestinal lipid digestion and the evolution of structures20 and release of betalain were monitored. During the first 2 hours of digestion, coalescence of the21 inner water phase droplets was observed, and the sizes of the double emulsion droplets increased22 quickly because of aggregation. This period also corresponded to release of betalain, reaching about23 35 %. After 3 hours of digestion, no more release was measured, corresponding to no further24 increase in droplet sizes. In contrast, the encapsulation efficiency and droplet sizes were not25 affected after 3 hours in the same digestion conditions but without the bile salts and lipase, showing26 they were responsible for the release