## 3 Results and Discussion
### Technological Properties of Enzymatically Modified SBP and SBP-CO\({}_{2}\)
Heating can negatively impact emulsion stability, particularly when effective stabilizing agents are  
Figure 2: Stability of emulsions prepared with hydrolyzed SBP (**a,b**) and SBP-CO\({}_{2}\) (**c,d**) under static conditions (**a,c**) and after heat treatment at 80 \({}^{\circ}\)C for 30 min (**b,d**), depending on pH value. Mean \(\pm\) standard deviation values (\(n=3\)). absent or insufficient [51; 52]. Thermal treatment further reduced emulsion stability, as indicated by an increased creaming index for all samples. The lowest stability was observed at pH 3 in emulsions stabilized with SBP and SBP-CO\({}_{2}\) hydrolyzed by Celluclast(r) 1.5 L; however, there was no statistically significant difference compared to pH 4 and 6. Emulsion stability was improved with increasing pH, reaching the highest stability (lowest creaming index) at pH 8. Evaluation of emulsion stability during 12 days of storage (Figure 3) revealed that most emulsions with enzymatically hydrolyzed SBP-CO\({}_{2}\) exhibited higher stability compared to those prepared with enzymatically hydrolyzed SBP. When assessing the influence of pH on the stability of emulsions with enzymatically treated SBP, the highest stability was observed at a pH of 8, while the lowest stability was observed at a pH of 3. [PERSON] et al. [53] found in their study of Pickering emulsions based on food by-products that the bulk density of by-products, the WRC and the IDF content had the most significant influence on the stability of the emulsions. In the study, apple pomace had the highest bulk density, the lowest IDF content and the lowest WRC when compared to by-products from oat bran processing, and had the best emulsion stabilization properties. Other studies have also reported a reduced emulsion stability with modified berry pomace compared to untreated pomace [16; 31]. The sample modified with Celluclast(r) 1.5 L exhibited the lowest IDF content, which may have contributed to a higher creaming index. Hydrolysis leads to the degradation of high-molecular-weight compounds (IDF) into  
Figure 3: Stability of emulsions prepared with hydrolyzed SBP (**a,b**) and SBP-CO\({}_{2}\) (**c,d**) under static conditions (**a,c**) and after heat treatment at 80 \({}^{\circ}\)C for 30 min (**b,d**), depending on pH value after 12 days of storage at 4 \({}^{\circ}\)C. Mean \(\pm\) standard deviation values (\(n=3\)). smaller molecular entities (oligosaccharides), thereby enhancing their solubility. In a study by [PERSON] et al. [54], the effect of carboxymethyl cellulose molecular weight on the stability of emulsions stabilized with whey protein isolate was explored. The findings revealed that carboxymethyl celluloses with higher molecular weights provided superior emulsion stabilization compared to those with lower molecular weights. The stabilizing properties of berry pomace in emulsions are generally explained by two main mechanisms. First, the interaction between insoluble and soluble fractions--such as pectins, saccharides, and proteins--can increase the viscosity of the aqueous phase, leading to improved emulsion stability. Second, fine particles from the insoluble fraction may adsorb at the oil-water interface, forming a particulate layer that inhibits droplet coalescence and, thus, contributes to physical stabilization of the emulsion [55; 56]. In this study, the pH value had a greater influence on the emulsion-stabilizing capacity of pomace than enzymatic hydrolysis. An increase in pH was associated with improved emulsion stability, suggesting that pH-induced changes in molecular charge and solubility played a more prominent role than enzymatic modifications. The emulsifying properties of polysaccharides are influenced by pH, as demonstrated by [PERSON] et al. [57], who highlighted the role of polysaccharide conformation in this process. Anionic polysaccharides like pectin are particularly responsive to pH shifts.