In　order　to　improve　the　stability　and　solubility　of　Monascus　pigment,　nanocapses　were　prepared　by　composite　coagulation　method　with　gelatin　and　gum　acacia　as　wall　materials.　The　wall　material　ratio　and　pH　conditions　of　the　complex　coacervation　reaction　were　determined　by　measuring　the　turbidity　curve,　particle　size　and　PDI　of　the　soluble　complex　stage.　The　results　showed　that　the　ratio　of　gelatin　and　gum　arabic　was　1:1　and　the　pH　was　4.7,　which　was　most　beneficial　to　the　composite　cohesion　reaction　of　wall　materials.　On　this　basis,　the　effects　of　wall　material　concentration,　core　material　concentration,　and　curing　agent　concentration　on　nanocapsules　were　explored.　The　results　showed　that　the　most　uniform　and　stable　nano-capsules　could　be　obtained　when　the　wall　material　concentration　was　7.5　mg/mL,　the　core　material　concentration　was　7.5　mg/mL,　the　Monascus　pigment　content　was　15　mg/mL,　the　curing　agent　addition　was　3　mg/mL,　and　the　volume　fraction　of　the　emulsifier　addition　was　0.5%.　Under　these　conditions,　the　encapsulation　rate　of　nanocapsules　was　95.46%,　the　mean　particle　size　was　99.81　nm,　the　PDI　was　0.174,　the　zeta　potential　was-15.56　mV,　and　the　solubility　reached　95%.　The　photostability,　storage　stability,　and　in　vitro　release　activity　of　the　nanocapsules　were　characterized.　The　results　showed　that　the　storage　stability　and　photostability　of　Monascus　pigment　were　significantly　improved.　The　degradation　kinetics　of　red　pigment　and　orange　pigment　in　nanocapsules　followed　a　first-order　degradation　model,　while　the　degradation　kinetics　of　yellow　pigment　followed　a　zero-order　degradation　model.　The　fitting　data　showed　that　the　half-life　of　the　pigment　nanocapsules　was　significantly　prolonged　and　the　light　stability　was　improved.　In　addition,　the　moascus　pigment　nanocapsules　possessed　certain　intestinal　targeted　release　function,　with　less　release　in　simulated　gastric　fluid　and　greater　release　in　simulated　intestinal　fluid,　indicating　that　the　nano-embedding　system　could　improve　the　bioavailability　of　Monascus　pigments.　©　2025　Chinese　Institute　of　Food　Science　and　Technology.　All　rights　reserved.