## 3 Results and Discussion
### Technological Properties of Enzymatically Modified SBP and SBP-CO\({}_{2}\)
\begin{table}
\begin{tabular}{l c c c c c c c c} \hline  & & \multicolumn{2}{c}{**SBP**} & \multicolumn{3}{c}{**SBP-CO\({}_{2}\)**} \\  & **Control** & **Viscozyme(r) L** & **Pectinex(r)** & **Pectinex(r)** & **Pectinex(r)** & **Pectinex(r)** & **Pectinex(r)** \\  & & & **Ultra Tropical** & **1.5 L** & **Control** & **Viscozyme(r) L** & **Pectinex(r)** & **Pectinex(r)** \\ \hline ORC, g/g d.m. & 1.63 \(\pm\) 0.06* & 2.80 \(\pm\) 0.16* & 2.16 \(\pm\) 0.05* & 3.08 \(\pm\) 0.05* & 1.72 \(\pm\) 0.03* & 1.80 \(\pm\) 0.26* & 1.79 \(\pm\) 0.2* & 2.01 \(\pm\) 0.2* \\ WSC, mL/g & 2.61 \(\pm\) 0.46* & 3.0 \(\pm\) 0.02* & 3.30 \(\pm\) 0.58* & 3.83 \(\pm\) 0.29* & 3.81 \(\pm\) 0.31* & 4.47 \(\pm\) 0.01* & 4.50 \(\pm\) 0.01* & 4.69 \(\pm\) 0.30* \\ dim. & - & & & & & & & \\ MNRC, g/g d.m. & 4.67 \(\pm\) 0.21* & 5.24 \(\pm\) 0.15* & 5.12 \(\pm\) 0.21* & 5.59 \(\pm\) 0.26* & 4.20 \(\pm\) 0.05* & 4.63 \(\pm\) 0.02* & 4.59 \(\pm\) 0.17* & 4.94 \(\pm\) 0.12* \\ WSI, No & 12.1 \(\pm\) 0.3* & 15.4 \(\pm\) 0.5* & 15.2 \(\pm\) 0.4* & 12.6 \(\pm\) 0.3* & 18.7 \(\pm\) 0.1* & 20.2 \(\pm\) 0.6* & 19.9 \(\pm\) 0.3* & 18.9 \(\pm\) 0.1* \\ Bulk density, & 0.34 \(\pm\) 0.2* & 0.31 \(\pm\) 0.1* & 0.29 \(\pm\) 0.1* & 0.32 \(\pm\) 0.1* & 0.48 \(\pm\) 0.1* & 0.38 \(\pm\) 0.1* & 0.35 \(\pm\) 0.1* & 0.38 \(\pm\) 0.1* \\ \(\mathrm{g/ml}\) & 5.77 \(\pm\) 0.29* & 4.99 \(\pm\) 0.01* & 5.82 \(\pm\) 0.21* & 5.64* \(\pm\) 0.04* & 5.93 \(\pm\) 0.01* & 6.201 \(\pm\) 0.03* & 6.091 \(\pm\) 0.08* & 61.6 \(\pm\) 0.09* \\ \(\mathrm{a}^{*}\) & 4.34 \(\pm\) 0.04* & 5.87 \(\pm\) 0.00* & 5.24 \(\pm\) 0.01* & 4.66 \(\pm\) 0.01* & 4.61 \(\pm\) 0.02* & 4.72 \(\pm\) 0.01* & 4.29 \(\pm\) 0.07* & 4.37 \(\pm\) 0.01* \\ \(\mathrm{j}^{*}\) & 22.72 \(\pm\) 0.12* & 21.06 \(\pm\) 0.02* & 26.55 \(\pm\) 0.01* & 22.17 \(\pm\) 0.02* & 26.08 \(\pm\) 0.03* & 27.33 \(\pm\) 0.02* & 26.80 \(\pm\) 0.24* & 26.87 \(\pm\) 0.05* \\ \(\mathrm{\Delta}\)E & - & 8.19 \(\pm\) 0.04 & 6.56 \(\pm\) 0.00* & 1.47 \(\pm\) 0.05* & - & 2.91 \(\pm\) 0.04* & 1.73 \(\pm\) 0.18* & 2.37 \(\pm\) 0.13* \\ Chroma & 23.13 \(\pm\) 0.14* & 21.87 \(\pm\) 0.03* & 27.06 \(\pm\) 0.01* & 22.65 \(\pm\) 0.02* & 26.48 \(\pm\) 0.04* & 27.74 \(\pm\) 0.03* & 27.14 \(\pm\) 0.30* & 27.23 \(\pm\) 0.07* \\ \hline \end{tabular}
\end{table} 
Table 3: Technological properties of enzymatically modified SBP and SBP-CO\({}_{2}\). Pomace hydrolyzed with Viscozyme(r) L showed the lightest color (highest \(L^{*}\) value), the most pronounced green-red color (\(a^{*}\)), but the least pronounced blue-yellow color (\(b^{*}\)) and the lowest chroma (color intensity). In contrast, SBP hydrolyzed with Pectilex(r) Ultra Tropical demonstrated the highest \(b^{*}\) value and greatest chroma. This effect can be attributed to the breakdown of polysaccharides bound to color and pigment compounds during hydrolysis, which often results in a reduction in color intensity. Similarly, among enzymatically hydrolyzed SBP-CO\({}_{2}\) samples, those treated with Viscozyme(r) L exhibited the most significant color changes (highest \(\Delta\)E), characterized by the lightest color (\(L^{*}\)), the most intense \(a^{*}\) and \(b^{*}\) values, and the highest chroma. The effect of enzymatically treated SBP and SBP-CO\({}_{2}\) on emulsion stability under static and thermal conditions are shown in Figure 2. When comparing the phase separation of emulsions stabilized with untreated (control) and enzymatically hydrolyzed SBP and SBP-CO\({}_{2}\), it was observed that the emulsion stability slightly decreased; however, the changes were not statistically significant. Since thermal processing (e.g., heating to 80 \({}^{\circ}\)C) is commonly applied in the production of various food products, it is crucial to evaluate the thermal stability of emulsions.