## 3 Results and Discussion
### Technological Properties of Modified BCP
In all cases, hydrolysis reduced the ORC (9.69-36.18%) and increased the WRC (12.45-36.95%) and WSI (16.4-48.9%) but had no statistically significant effect on bulk density. The most significant changes in technological properties were determined after the hydrolysis of pomace with Pectinex(r) Ultra Tropical and Viscozyme(r) L, while the least pronounced changes occurred after hydrolysis with Celluclast(r) 1.5 L. The observed differences in hydrolysis can be attributed to the specifics of enzyme action: Celluclast(r) 1.5 L hydrolyzes cellulose, while Pectinex(r) Ultra Tropical and Viscozyme(r) L, which are composed of enzyme complex such as pectinases and cellulases. It can be stated that hydrolysis with an enzyme complex had a greater influence on the changes in technological properties. The determined ORC values of BCP were higher than those reported by [PERSON] et al. [29]--2 g/g d.w. It is worth noting that BCP in this study exhibited a higher ORC compared to other fruit, berry, or vegetable pomaces: chokeberry (1.74 g/g d.w.), blueberry (1.79 g/g d.w.), and elderberry (2.24 g/g d.w.) [45], apple--2.24 g/g d.w., carrot--2.44 g/g d.w., and beetroot--2.21 g/g d.w. [46]. Lingonberry pomace exhibited a comparable ORC (2.27-3.86 g/g), which was found to be influenced by the type of enzyme used for hydrolysis [32]. Variations in TDF content and the bulk density of the pomace (Tables 2 and 3) notably affected its ORC. Its overall charge density, which in turn influences the hydrophilic nature of its constituents and surface properties, is indicated by its bulk density. Generally, greater bulk density corresponds to reduced porosity and smaller particle size [27; 47]. Various studies indicate that substances with high ORC may stabilize fat-emulsion-based products [48]. [PERSON] et al. [49] investigated the influence of apple pomace on the quality of low-fat chicken sausages and found that reducing the fat content from 30% to 20% in sausages with added apple pomace led to lower cooking, fat, and moisture losses, as well as improved textural properties. [PERSON] et al. [40] observed higher WRC in apple pomace (9.27 g/g d.w.), cranberry (8.70 g/g d.w.), blueberry (8.29 g/g d.w.), and raspberry (7.71 g/g d.w.). In another study, lingenberry pomace showed similar WRC (4.88-6.12 g/g), depending on the enzyme used in hydrolysis [32]. According to researchers, WRC primarily depends on particle size and surface characteristics, determining their electrostatic properties. [PERSON] et al. [45] reported that WRC increases with increasing particle size. [PERSON] et al. [40], who examined the morphological characteristics of apple, cranberry, blueberry, and raspberry pomaces, found that apple pomace typically contains larger particles (fibers) and wider gaps between them, providing more sites for water binding. In contrast, raspberry pomace, which retains many seeds with higher cellulose and lignin content, had the fewest such sites and held less water. [PERSON] et al. [31], studying the effect of enzymatic hydrolysis with cellulase from _T. reesei_ on the technological properties of cherry pomace, found that after hydrolysis, WRC (from 10.12 to 9.13 g/g) and ORC (from 2.32 to 1.10 g/g) decreased. Meanwhile, solubility increased from 23.03% to 43.22%. According to [PERSON] et al. [50], solubility is an indicator of the degradation of fibrous materials, resulting in the formation of low-molecular-weight compounds. The effect of enzymatically treated BCP on emulsion stability is shown in Figure 3. Emulsion under static conditions was more stable than emulsions after heat treatment (30 min at 80 \({}^{\circ}\)C). The more stable emulsions (lowest creaming index) were prepared under static conditions with untreated BCP. The stability of emulsions strongly depended on the pH value, which increased with the increase in pH. The lowest stability was obtained using BCP hydrolysed with Celluclast 1.5 L. The emulsion's stability is affected by pomace components such as SDF, IDF, and protein content [51].