## 3 Results and Discussion
### DF Composition of Enzymatically Treated BCP  
The modification of pomace by enzymatic hydrolysis is often used to increase the content of SDF and oligosaccharidescharides. Since the polysaccharides of blackcurrent berry are dominated by pectin (11-16% d.w.), hemicellulose (14-15% d.w.), and cellulose (14-17% d. m.) [8], different carbohydrates were selected for hydrolysis. The pectinolytic enzymes--Pectinex(r) Ultra Tropical and Viscozyme(r)--effectively hydrolyzed SDF (Table 2). Meanwhile, IDF was hydrolyzed only 17-19%, respectively. The higher degree of SDF hydrolysis had a negative impact on the SDF/IDF ratio. In contrast, Celluclast 1.5 L (cellulolytic enzymes) hydrolyzed mainly IDF and increased the SDF content by 7.11%. The SDF/IDF ratio in BCP hydrolyzed with Celluclast(r) 1.5 L was also improved. [PERSON] et al. [31] found similar trends after cherry pomace hydrolysis using cellulase (600 units/g of pomace). There is a lack of information in the literature on the enzymatic modification or other pretreatments of BCP to increase the amount of \begin{table}
\begin{tabular}{c c} \hline \hline
**Parameter** & **Content** \\ \hline Moisture, g/100 g & 7.97 \(\pm\) 0.10 \\ Crude protein, g/100 g d.w. & 9.05 \(\pm\) 0.33 \\ Soluble proteins, g/100 g d.w. & 5.09 \(\pm\) 0.01 \\ Lipids, g/100 g d.w. & 13.85 \(\pm\) 0.27 \\ Ash, g/100 g d.w. & 3.82 \(\pm\) 0.02 \\ TDF, g/100 g d.w. & 49.24 \(\pm\) 0.82 \\ IDF, g/100 g d.w. & 40.95 \(\pm\) 0.78 \\ SDF, g/100 g d.w. & 8.29 \(\pm\) 0.17 \\ SDF/IDF ratio & 1:5 \\ Mono-/oligosaccharides, g/100 g d.w. * & 24.04 \(\pm\) 0.64 \\ \hline \hline \end{tabular}  
* Mono- and oligosaccharidescharides = 100 – (crude protein + lipids + ash + IDF). Data values are expressed as means with the standard deviation (\(n=3\)).  
\end{table} 
Table 1: Chemical composition of BCP. SDF, while other berries are more studied. [PERSON] et al. (2018) reported that cellulolytic enzyme preparation (Celluclast 1.5 L) increased the content of SDF by 13% and enhanced the ratio of IDF/SDF in linguonberry pomace from 7.6 to 6.1; however, the obtained ratio did not achieve the recommended value. In cranberry pomace, Celluclast(r) 1.5 L increased SDF content by 5.6% ([PERSON], 2018). Cereals, legumes, and fruit byproducts processing opportunities for increasing SDF content are more studied, applying not only enzymatic treatments but also physical treatments, such as thermal and extrusion techniques, as well as hydrostatic pressures ([PERSON], 2018). The application of high hydrostatic pressure has been shown to significantly enhance the SDF content in fruit byproducts, with increases of approximately 15% in mango peel and 95% in orange peel. Similarly, extrusion processing markedly elevated SDF levels in garlic skin and wheat bran by 199% and 98%, respectively ([PERSON], 2018). Enzymatic treatment has also proven effective; for instance, [PERSON] et al. (2018) demonstrated that using Viscozyme L significantly improved the SDF extraction yield from tomato peels, reaching up to 72%. In another study, [PERSON] et al. (2018) observed a threefold increase in SDF content in date fruit following Viscozyme(r) L treatment under optimized conditions. Additionally, [PERSON] et al. (2018) utilized a cellulase-rich enzyme extract derived from edible snails, which successfully enhanced carrot pomace's alcohol-soluble dietary fiber content. Other studies have shown that apple pomace hydrolysis, using cellulolytic enzymes, improves SDF by to 20% ([PERSON] et al., 2018). In another study, hydrolysis using cellulase yields the highest SDF content (18.7%) in apple pomace ([PERSON] et al., 2018). [PERSON] et al. (2018) reported that enzymatic-ultrasound treatment can significantly increase its SDF/IDF ratio, up to 17.07% in sea buckthorn pomace. The enzymatic treatment of pineapple pomace with cellulose significantly increased the SDF content and SDF/IDF ratio, which improved from 2.2 to 9.5% ([PERSON], 2018).