Arabinoxylan (AX) with varying arabinose to xylose (A/X) ratios of 0.85, 0.57 and 0.39 was extracted from wheat bran, and the conformations of the AX polysaccharides dispersed in water were investigated using small-angle X-ray scattering. The persistence length (L_p) and the conformation statistics (expressed by the Flory exponent v or the mass fractal) of the AX varied with their A/X ratios. The L_p decreased with decreasing A/X ratio, from 4.5 nm to 1.5 nm, where the AX with high and intermediate A/X ratios can be considered semi-flexible chains, while AX with the lowest A/X ratio behaves as a flexible chain. The mass fractal increased from 1.7 to 2.5 between the highest and lowest A/X ratios, indicating increasingly compact polymer conformations. AX with the highest A/X ratio behaved as chains in a good solvent and was well dispersed even in the semi-dilute regime. AX with intermediate and low A/X ratios showed stronger tendencies to aggregate and were not well dispersed at higher concentrations. The results presented show that the macroscopic properties of AX dispersions can be understood based on the chemical composition and fine structure of the AX polysaccharide.

Developing biodegradable menstrual products using co-stream proteins as a material alternative to fossil counterparts presents a significant environmental advantage across their entire value chain.

Functional properties of substances present in in natura foods such as fruits and vegetables are well documented; however, the activity that remains after processing needs more research. The present study aimed to evaluate the antioxidant potential in fruit processed as sauce and quantify the compounds able to contribute to such activity. Three different treatments were developed varying only the concentration of pepper Capsicum frutescens L., with treatment ratios (fruit: water: vinegar: salt) being: treatment 1 (0.5: 1: 0.5: 0.33), 2 (1: 1: 0.5: 0.33), and 3 (2: 1: 0.5: 0.33). By the DPPH method, the values found for EC₅₀ (g g DPPH⁻¹) from 3726.9 to 5425.9 for the alcoholic extract were the most significant. The content of total phenols did not vary between the three treatments. While the content of carotenoids found was significantly different in the treatment with lower content of the fruit in natura, when compared to the treatment with higher content (44.02 and 56.09 μg of β-carotene 100 g⁻¹, respectively) and the content of ascorbic acid varied between 10.95 and 21.59 mg 100⁻¹ g. Therefore, the pepper sauce was presented as an alternative to the consumption of bioactive compounds that may have antioxidant potential.