## 3 Results and Discussion
### Technological Properties of Modified BCP  
The enzymatic hydrolysis of pomace and dietary fiber changes not only have an impact on the SDF/IDF ratio but also influence technological properties. The modification breaks down the glycosidic bonds of high molecular-weight carbohydrates, thereby exposing more groups and affecting the technological properties of pomace [38]. The results of the color and technological properties (oil retention capacity, water retention capacity, water solubility index, and bulk density) of the hydrolyzed BCP are presented in Table 3.  
Enzymatic treatment had an impact on the color characteristics of pomace. Hydrolysis with Viscozyme(r) L and Celluclast(r) 1.5 L increased the values of a* and b*. [PERSON] et al. [39] found that during the pressing of berry juice, using pectinases and cellulases, quantitative and qualitative changes in phenolic compounds occur between them and anthocyanins, and the addition of enzymes increased the amount of anthocyanins in the juice. Hydrolysis with Viscozyme(r) L and Celluclast(r) 1.5 L by decreasing TDF could help release anthocyanins from the vacuoles of the pulp cells and thus increase a* values. Meanwhile, enzymatic hydrolysis with Pectinase Ultra Tropical(r) decreased the a* value, \begin{table}
\begin{tabular}{c c c c c} \hline \hline  & **Control** & **Viscozyme(r) L** & **Pectinex(r) Ultra Tropical** & **Celluclast(r) 1.5 L** \\ \hline L* & 25.05 \(\pm\) 0.39 b & 24.38 \(\pm\) 0.35 b & 21.36 \(\pm\) 0.64 a & 24.79 \(\pm\) 0.21 b \\ a* & 19.26 \(\pm\) 0.22 b & 20.19 \(\pm\) 0.28 c & 15.94 \(\pm\) 0.32 a & 21.08 \(\pm\) 0.08 d \\ b* & 4.04 \(\pm\) 0.05 b & 4.61 \(\pm\) 0.11 d & 3.08 \(\pm\) 0.04 a & 4.30 \(\pm\) 0.05 c \\ \(\Delta\)E & - & 1.28 \(\pm\) 0.09 a & 5.06 \(\pm\) 0.27 b & 1.87 \(\pm\) 0.13 a \\ Chroma & 19.68 \(\pm\) 0.22 b & 20.71 \(\pm\) 0.30 c & 16.24 \(\pm\) 0.32 a & 21.51 \(\pm\) 0.08 d \\ \hline ORC, g/g d.w. & 3.5 \(\pm\) 0.1 d & 2.2 \(\pm\) 0.1 a & 2.5 \(\pm\) 0.2 ab & 3.2 \(\pm\) 0.1 cd \\ WRC, g/g d.w. & 5.0 \(\pm\) 0.2 a & 6.8 \(\pm\) 0.2 c & 6.2 \(\pm\) 0.1 b & 5.6 \(\pm\) 0.3 a \\ WSI, \% & 32.3 \(\pm\) 1.2 a & 37.6 \(\pm\) 1.7 b & 48.1 \(\pm\) 0.1 c & 37.7\(\pm\) 2.1 b \\ Bulk density, g/mL & 0.17 \(\pm\) 0.01 a & 0.16 \(\pm\) 0.01 a & 0.18 \(\pm\) 0.00 a & 0.17 \(\pm\) 0.01 a \\ \hline \hline \end{tabular} Mean \(\pm\) standard deviation values in row with different lowercase letters are significantly different (\(p<\) 0.05).  
\end{table} 
Table 3: Technological properties and color changes of BCP after enzymatic modification. Figure 2: Effect of enzymatic hydrolysis on the saccharide profile of BCP. although the decrease in TDF in this sample was most effective. Phenolic compounds in pomace are bound to dietary fiber; therefore, during the decomposition of dietary fiber, more phenolic compounds are released under enzymatic treatment. The decreased amount of phenolic content could also be due to the high temperature used to inactivate enzymes after hydrolysis [40]. Anthocyanins are sensitive to changes in temperature and pH [41]. The heating used during the inactivation of enzyme preparations may have harmed the stability of these compounds in the pomace. [PERSON] et al. [42] also found a decrease in the anthocyanin content in BCP after heating up to 30 min at temperatures below 100 \({}^{\circ}\)C. This color change may also be due to the browning phenomenon that is a result of heat treatment [43]. Enzymatic hydrolysis using the Pectinex(r) Ultra Tropical enzyme complex may also degrade some of the anthocyanins in the pomace. Anthocyanins can be degraded in deglycosition by \(\beta\)-glucosidase and oxidation by polyphenol oxidase or peroxidase [44]. Pectinex(r) Ultra Tropical may have exhibited secondary \(\beta\)-glucosidase activity, which could have contributed to the reduction of the red color. Enzymatic treatment of BCP affected their technological properties in different ways (Table 2).