In present study， a water-in-oil-in-water（W/O/W） double microemulsions were prepared with the water-extracted anthocyanins （ACNs） from grape skin as the inner water phase （W1）， corn oil as the oil phase， and whey protein isolate （WPI） solution as the outer water phase （W2）. The double emulsions showed high encapsulation efficiency of （93.19 ± 2.78）%， and their droplet diameters averaged （287.90 ± 3.12） nm. After mouth digestion， no obvious morphological change in the droplets was observed. Under the simulated gastric conditions， the droplets fused with each other to form larger droplets with double-layer structure， and the droplet sizes （d>600 nm） increased significantly （P<0.05）. During simulated intestinal digestion， the double droplets became empty oil droplets with average droplet sizes of （387.53 ± 15.96） nm， and the highest antioxidant activities were also identified in this stage. Our results indicated that W/O/W emulsions effectively protected ACNs against simulated mouth and gastric digestion， and targetedly delivered to the small intestine. Furthermore， the microcapsule system loaded with ACNs could have huge application potential in food industry.