The aim of the presented study was to evaluate the release of the enzymatically initiated production of hexanal from double emulsion electrospun bio-active membranes at a temperature of fruit storage. Among different formulations of water-in-oil (W1/O) primary emulsions, the emulsion composed of 12% w/v Tween20 and 0.1 M NaCl in water (W1) and 6% of poly(glycerol) poly(ricinoleate) dissolved in sunflower oil (O) using W1/O ratio of 80/20 (w/w) (Tween20-NaCl/6% PGPR) was selected, for further incorporation of enzymes, based on the lowest average droplet size (391.0 ± 15.6 nm), low polydispersity index (0.255 ± 0.07), and good gravitational stability also after 14 days. Both enzymes, lipase and lipoxygenase are needed to produce hexanal (up to 58 mg/L). Additionally, double emulsions were prepared with sufficient conductivity and viscosity using different W1/O to W2 ratios for electrospinning. From the selected electrospun membrane, up to 4.5 mg/L of hexanal was released even after 92 days. Display omitted •Stable primary emulsion was prepared from Tween20/NaCl in water (W1) and 6% PGPR in edible oil (O).•Enzymes were incorporated into W1/O emulsion from which double emulsions were prepared.•Electrospun bio-active membranes were fabricated using needle-less semi-industrial device.•Hexanal was produced from edible oil by enzyme catalysis at a temperature of fruit storage.•4.6 mg/L of hexanal was released from the electrospun membrane even after 92 days.