Surfactants and fatty alcohol based novel nanovesicles for resveratrol: Process optimization, characterization and evaluation of functional properties in RAW 264.7 macrophage cells

Resveratrol, a natural polyphenol widely applauded for its cardio-protective and anti-cancer activity, has limited application due to its poor solubility and low bioavailability. Hence, an attempt was made to optimize the preparation of biocompatible resveratrol loaded niosomes (R-niosomes) using non-ionic surfactants and fatty alcohol as stabilizer employing the novel and green method of sonication. R-Niosomes exhibited mean particle size of 108 nm with narrow size distribution (PDI = 0.24) and high zeta potential (−56.8 mV). The niosomes had >80% of resveratrol encapsulated into the vesicles and exhibited controlled release under simulated gastro-intestinal conditions. FTIR, XRD and DSC analyses confirmed successful encapsulation of resveratrol into the vesicles. Assays in macrophage RAW264.7 cell lines showed that R-niosomes had lower cytotoxicity and higher intracellular ROS scavenging activity when compared to resveratrol in its free form. This study demonstrated that nanoencapsulation of resveratrol through niosomes using non-ionic surfactant and fatty alcohol has dramatically improved its solubility and functionality.