Preparation and characterization of niosomes containing resveratrol

Resveratrol (RSV) is an antioxidant present in red wine that may be used in functional foods. Niosomes capable on entrapping and retaining RSV were prepared in Span 80 and Span 60-cholesterol (weight ratio 1:1) systems by a two-stage technique: mechanical agitation and sonication. The niosomal formulations were evaluated for morphology and particle size, stability, entrapment efficiency and in vitro RSV release. Niosomes made of Span 80 were very stable but had low entrapment efficiency, while niosomes made of Span 60-cholesterol had better entrapment efficiency but a less monodisperse size distribution. Higher entrapment efficiencies were obtained when low agitation was used in the first stage of the preparation procedure.Release studies showed that niosomes made of Span 60-cholesterol release RSV at a slower rate than niosomes made of Span 80.

► Niosomes prepared from Span 80 and Span 60 are able to encapsulate resveratrol.
► Sonication is a suitable method to reduce niosomes average size.
► Span 60-cholesterol niosomes release resveratrol slower than Span 80 niosomes.