The initial characteristics of marine oil emulsions and the composition of the media inflect lipid oxidation during in vitro gastrointestinal digestion.

Highlights: [•] Lipid oxidation occurs both during the gastric and the intestinal phases of in vitro digestion. [•] Final amounts of oxidation products are similar whatever the emulsion characteristics. [•] Droplet interface and simulated digestive fluids interact to modulate the oxidation kinetics. [•] MDA, 4-HHE and 4-HNE are produced throughout the digestion in quantities that might induce toxic effects. [Copyright &y& Elsevier]