<p>This study aimed to evaluate the effectiveness of double emulsions formulated using a couette emulsifier for the encapsulation of ascorbic and gallic acids, and to assess their potential as edible coatings for preserving apricots. Thus, the obtained results revealed that the average droplet sizes, globule sizes, and polydispersity index ranged from 153.67 to 174.45 nm, 14.27 to 17.64 μm, and 0.176 to 0.192, respectively. Therefore, sodium caseinate significantly affects the droplet and globule diameters, as well as the polydispersity index, resulting in lower values compared to almond gum. It also demonstrated higher encapsulation efficiency (98.34%), reduced release (3.97%), and a lower creaming index (2.32%). In contrast, almond gum enhances the viscosity and textural parameters of the double emulsions, though not significantly compared to sodium caseinate. Moreover, the double emulsions containing 60% ascorbic acid and 40% gallic acid exhibited the highest antioxidant activity. Additionally, coating apricots with these emulsions over 18 days of storage at 4 °C revealed high ascorbic acid and total phenolic content, reaching 58.90 and 6.17 mg / 100 g of fresh weight upon completion of the storage period. Thus, the coating demonstrated significant antioxidant and antimicrobial properties. The apricot coating with the double emulsion containing 60% ascorbic acid and 40% gallic acid in the inner aqueous phase and sodium caseinate in the inner aqueous phase provided the best physicochemical, microbiological, antioxidant, and sensory results.</p> Graphical Abstract <p></p>