## 4 Conclusions  
The blackcurrant pomace (BCP) is a good source of nutritional components, especially dietary fiber (49.24 g/100 g d.w.), highlighting its potential use as a functional ingredient in food products. However, the potential of BCP to be valorized through enzymatic hydrolysis, particularly by modifying its dietary fiber composition, remains largely unexplored and underutilized. The enzymatic hydrolysis using different carbohydrates significantly affected not only the dietary fiber composition but also the technological properties of BCP. Hydrolysis using pectinolytic enzymes (Pectinex(r) Ultra Tropical and Viscozyme(r) L) mainly hydrolyzed SDF to mono- and disaccharides, while cellulolytic enzymes (Celluclast(r) 1.5 L) hydrolyzed IDF and increased the SDF content and improved the SDF/IDF ratio (1:3.5), which was reached close to the recommended one (1:2-3). Enzymatic hydrolysis decreased the ORC and increased the WRC of BCP. BCP treatment with different carbohydrates had a negative impact on the emulsion stabilizing properties. With increasing amounts of hydrolyzed IDF, the stability of emulsions decreased. The greatest changes in technological properties were observed after hydrolysis using Pectinex Ultra Tropical and Viscozyme L, which exhibit pectinolytic activity, and the least using Celluclast 1.5 L, which exhibits cellulolytic activity. Enzymatic hydrolysis using commercial carbohydrates highlights the potential for pomace valorization as a nutritional component with distinct technological properties depending on the enzyme used. However, some of the observed limitations--such as enzyme-specific effects on fiber solubility and functionality--may restrict the applicability of the ingredient in certain formulations. Future studies could explore alternative enzymatic strategies, including combinations of enzymes or extended hydrolysis times, to optimize pomace functionality for a broader range of food applications. Results showed that using enzymatic treatment could improve BCP's dietary fiber composition and obtain functional ingredients with different technological properties, depending on the enzyme used. BCP, characterized by low ORC, could be a suitable additive for producing products intended for frying in oil, thereby indirectly reducing their caloric content and preventing a greasy mouthfeel. Due to its higher water retention capacity, hydrolyzed BCP could be recommended for further application in meat product formulation, as an additive to reduce heat treatment losses. This presents a promising direction for future research. Meanwhile, the recommended SDF/IDF ratio in BCP can be achieved using Celluclast 1.5 L for hydrolysis, which enhances the physiological potential of the pomace and broadens its applicability in the development of high-fiber functional food products. Further studies are needed to evaluate the effect of other carbohydrates on BCP or a combination of enzymatic hydrolysis and physical or chemical treatment. Understanding the structural changes that occur during hydrolysis can help tailor dietary fiber for specific health benefits and food applications. Exploring novel enzyme cocktails or sequential treatments may enhance the modification efficiency and broaden the functional potential of pomace fibers. Studies comparing various fruit pomaces under these conditions would provide valuable insights. Finally, investigating the functional impact of modified dietary fibers in specific food applications and assessing their physiological effects in vivo would help translate these findings into practical benefits. Conceptualization, L.B. and D.C.; methodology. J.J., M.S. and D.C.; software, J.J. and A.K. ; validation, J.J.; A.K. and M.S. ; formal analysis, J.J., A.K., M.S., D.C. and L.B. ; investigation, A.K. and M.S. ; resources, L.B. ; data curation, L.B. and D.C.; writing--original draft preparation, A.K., J.J. and D.C.; writing--review and editing, L.B., D.C., J.J. and M.S. ; visualization, J.J. and D.C.; supervision, L.B.