Resveratrol-loaded proniosomes: Formulation, characterization and fortification

Resveratrol was encapsulated into proniosomes with the aim of enhancing its applications in food. Maltodextrin, lactose monohydrate and pullulan were used as wall materials for the preparation of resveratrol-loaded proniosomes by thin-film hydration technique. The morphological, microstructural, entrapment and release properties were determined. The wall material had marked (p < 0.01) influence on the shape and hydrodynamic diameter of proniosomes. Maltodextrin-based proniosomes were smooth and spherical shaped while lactose and pullulan-based proniosomes were flaky with sharp edges. The maltodextrin-based niosomes had the lowest hydrodynamic diameter of 168.73 nm, zeta potential of −29.6 mV, entrapment efficiency of 90.11%, and release of 21.8% at 2 h and 78.2% after 8 h in gastric and intestinal conditions, respectively. Fourier-transform infrared spectroscopy and X-ray diffractometry confirmed successful encapsulation of resveratrol. The antioxidant activity of maltodextrin and lactose-based resveratrol-loaded proniosomes was comparable to that of pure resveratrol. From dynamic light scattering, FTIR, in-vitro release, and antioxidant activity studies, it could be concluded that encapsulation of resveratrol as proniosomes would considerably enhance its bioavailability. Milk and yogurt fortified with resveratrol-loaded proniosomes did not exhibit any adverse effect on organoleptic qualities.