Silver nanoparticles are well received in the cosmeceutical industry due to their broad spectrum of pharmacology applications. Research on the therapeutic properties exhibited by silver nanoparticles revealed that the antimicrobial and anti-inflammatory properties are the main attraction in the establishment of nanocosmeceutical products whereby their mechanisms of action are reviewed in this paper. In addition, studies on other uses of silver nanoparticles acknowledged that the particles act as antifungal agents in nail polishes and pigments in coloured beauty products such as lipsticks and eye shadows. Despite the extensive use of silver nanoparticles in the cosmetic line, there are still limited resources on the mechanism of actions and the effect of the particles on the bio-functionality of the body. The safety of silver nanoparticles could be comprehended from their skin penetration ability and toxicity to the human body in which it could be justified that both features are mainly influenced by the morphology of the particles and the method of application. This article summarizes exclusively on the synthesis of silver nanoparticles, the biomedical mechanisms and applications as well the limitations with respect to skin penetration ability and toxicity effects which will contribute significantly to the vast research on the association of nanotechnology and cosmetics.

Monochloropropanediol (MCPD) esters and glycidyl esters (GE) are the process contaminants found in frying and baking, except the refining process. The free form MCPD and glycidol are released from their parent esters via lipase hydrolysis while they are carcinogen and genotoxic carcinogen, respectively. MCPD esters and GE are formed endogenously during vegetable oil refining process. Then, their concentration were experimented during subsequent food processing methods, especially frying and baking. This review discussed the occurrence of 2-, 3-MCPD esters and GE during frying and baking processes. Process temperature, process duration, presence of precursors, and their combined effects are highly related to MCPD esters and GE formations. An elevated temperature and processing time can increase the formation of these contaminants until an optimum rate and then followed by the decomposition. Also, other factors such as the presence of chloride ions, moisture, and partial acylglycerol can further facilitate MCPD esters and/or GE formation.

This paper reviews the contribution of tocopherols and tocotrienols (tocols) to food quality as well as their bioactivity and health-promoting properties, which have attracted researchers and food technologists. Tocols are lipophilic phenolic antioxidants encompassing tocopherols that are characterized by a saturated side chain and tocotrienols with an unsaturated isoprenoid side chain. Tocols are natural constituents of several foods like dairy, vegetable oils, nuts, and grains. Their presence in foods, namely, as food additives, helps prevent lipid oxidation, which negatively affects the sensorial quality of foods, and even the nutritional value and safety. Supplementation of animals’ diets with tocopherols has proven its effectiveness in preserving fresh color and flavor of the meat. Although alfa-tocopherol displays much higher vitamin E activity than other tocols, health outcomes have been reported for tocotrienols, thus calling for more studies.