Preparation, characterization, and release properties of Rosa roxburghii Tratt seed oil and β‐carotene‐coloaded proliposomes

Rosa roxburghii Tratt seed oil (RSO) and β‐carotene (βC) were chosen to prepare proliposomes by the thin‐film dispersion method. The characteristics of unloaded proliposome, RSO proliposome (L‐R), βC proliposome (L‐β), and RSO/βC proliposome (L‐R‐β) were analyzed, and their antioxidant activity, storage stability, and release properties were investigated. The proliposomes had an encapsulation efficiency (RSO, βC) higher than 83.10%, nanometer size, smooth surface, and irregular structure. L‐R‐β showed better dispersibility, stability, and antioxidant activity than L‐R and L‐β. Simultaneous encapsulation of RSO and βC reduced the phospholipid oxidation of proliposomes and improved the retention rate of RSO in storage environments of 4, 25, and 40°C. Moreover, the RSO and βC release kinetics of proliposomes in the simulated saliva fluid and gastric fluid phases can be described by the first‐order model, and the Korsmeyr–Peppas method was applied to describe their release mechanism in the simulated intestinal fluid phase.