The functionalization of pristine CNTs is necessary for carbon nanotubes (CNTs) to be fully utilized, with the aim of increasing the nanotube reactivity and solubility in aqueous solutions. In this study, multi-walled carbon nanotubes (MWCNTs) were functionalized with a carboxylic group as this was an important step prior to application. The carboxylic group-functionalization was conducted through acid treatment, using sulphuric and nitric acids mixed at a ratio of 3:1 (v/v) and sonication for 30 min under different temperatures and time durations. The functionalization conditions of 50ºC x 5 h and 60ºC x 3 h were identified to be most suitable for introducing a carboxylic group onto the nanotube surfaces. The percentage of total weight loss due to the carboxylic group on the MWCNTs treated at 50ºC x 5 h and 60ºC x 3 h obtained from the thermogravimetric analysis was 13.26% and 13.76%, respectively. For both samples, peaks corresponding to the carboxylic group were identified in the FT-IR spectra. The changes in the morphology of the treated MWCNTs were also observed under SEM analysis.
This work investigated the effects of the combined use of thermosonication-preconditioned lactic acid bacteria (LAB) with the addition of ultrasound-assisted pineapple peel extracts (UU group) on the post-acidification potential, physicochemical and functional qualities of yogurt products, aimed at achieving prolonged preservation and enhancing functional attributes. Accordingly, the physical-chemical features, adhesion properties, and sensory profiles, acidification kinetics, the contents of major organic acids, and antioxidant activities of the differentially processed yogurts during refrigeration were characterized. Following a 14-day chilled storage process, UU group exhibited acidity levels of 0.5-2 oT lower than the control group and a higher lactose content of 0.07 mg/ml as well as unmodified adhesion potential, indicating that the proposed combination method efficiently inhibited post-acidification and delayed lactose metabolism without leading to significant impairment of the probiotic properties. The results of physicochemical analysis showed no significant changes in viscosity, hardness, and color of yogurt. Furthermore, the total phenolic content of UU-treated samples was 98 μg/mL, 1.78 times higher than that of the control, corresponding with the significantly lower IC50 values of DPPH and ABTS radical scavenging activities of the UU group than those of the control group. Observations by fluorescence inverted microscopy demonstrated the obvious adhesion phenomenon with no significant difference found among differentially prepared yogurts. The results of targeted metabolomics indicated the proposed combination strategy significantly modified the microbial metabolism, leading to the delayed utilization of lactose and the inhibited conversion into glucose during post-fermentation, as well as the decreased lactic acid production and a notable shift towards the formation of relatively weak acids such as succinic acid and citric acid. This study confirmed the feasibility of thermosonication-preconditioned LAB inocula, in combination with the use of natural active components from fruit processing byproducts, to alleviate post-acidification in yogurt and to enhance its antioxidant activities as well as simultaneously maintaining sensory features.