## 1 Introduction  
Today, health-conscious consumers are seeking healthier foods with higher nutritional value. In 2020, the European Commission introduced the Farm to Fork strategy to establish a fair, reliable, and environmentally friendly food system. This strategy aims to reduce the climate impact of the European Union food system. The growing emphasis on sustainable food systems and the circular economy has increased attention to the recovery and reuse of agro-industrial byproducts. Pomace valorization directly supports this strategy by converting byproducts from berry, fruit, and vegetable processing, such as pomace, into valuable ingredients for food, feed, or nutraceutical applications. This approach reduces food waste and environmental impact, promoting the efficient use of agricultural resources and aligning with key objectives of the \"Farm to Fork\" strategy. In the fruit processing industry, pomace--the solid residue left after juice extraction--is a valuable yet underexploited source of nutrients and functional components [1]. Black currant (_Ribes nigrum_), a woody shrub of the _Grossulariaceae_ family, produces berries rich in pigments, vitamins,organic acids, and polyphenols [2]. During juice production, many of these beneficial compounds remain in the pomace, primarily consisting of berry skins and seeds [3]. Black currant pomace (BCP) is especially rich in dietary fiber, predominantly in its insoluble form [4]. While insoluble dietary fiber (IDF) contributes to digestive health, it offers limited technological functionality and different physiological benefits than soluble dietary fiber (SDF). SDF, on the other hand, has been widely recognized for its role in regulating blood glucose and cholesterol levels, supporting the gut microbiota, and improving the textural properties of food products [5]. According to recommendations from the World Health Organisation (WHO) and the European Food Safety Authority (EFSA), the recommended daily intake of dietary fiber is 25 g per person. However, actual consumption often falls significantly below this target [6; 7]. Dietary fiber's health benefits and technological functionality are primarily influenced by the soluble-to-insoluble fiber ratio, with an optimal recommended ratio of 1:3 [8]. However, in most cases, this ratio is significantly higher in pomace, which complicates its utilization from a technological standpoint. Therefore, researchers are exploring strategies to reduce IDF content and increase the proportion of SDF [9; 10; 11]. Elevated levels of IDF in food products can negatively affect texture and color, depending on its composition, properties, and concentration [12]. One of the most widely used methods for modifying dietary fiber is enzymatic treatment, which alters the product's composition, functional characteristics, and technological properties. Consequently, strategies that increase the proportion of SDF in fiber-rich residues are gaining interest in the development of functional ingredients [1; 13]. Enzymatic hydrolysis represents one strategy, offering a targeted and mild approach to modifying plant-derived materials. Enzymes such as cellulase, hemicellulose, and pectinase can partially break down complex polysaccharides in the plant cell wall, converting insoluble fiber into soluble forms and altering the material's functional properties [14]. While the benefits of enzymatic modification have been demonstrated in various fruit and grain by-products [15], limited research has focused specifically on the impact of this treatment on BCP. Moreover, limited research has focused on the technological properties of BCP. This study was designed to evaluate the influence of commercially available enzymes (Viscozyme(r) L, Pectinex(r) Ultra Tropical, and Celluclast(r) 1.5 L) on the chemical composition and technological properties (water and oil retention capacities, water solubility index, bulk density, stability of emulsions depending on pH, color changes) of BCP.