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Conjugated linoleic acid was encapsulated in three different matrices: whey protein concentrate (WPC), gum arabic (GA) and a blend of WPC and maltodextrin 10 DE (1:1, w/w). Kinetic studies on the degradation of CLA and lipid oxidation of microcapsules were carried out at water activities from 0.108 to 0.892 at 35 and 45 • C. The highest values of CLA degradation and lipid oxidation were observed in the range of water activities 0.103-0.429 for all matrices at 45 • C, whereas the lowest CLA degradation and lipid oxidation were observed for WPC at a water activity of 0.743 and 35 • C. WPC microcapsules showed the best morphology and encapsulation efficiency and the lowest CLA degradation.

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