## 3 Results
### Technological Properties of Modified LP
[PERSON] et al. [35] concluded that a high amount of insoluble polysaccharides caused the low solubility of pomace powder in water, affecting their hydrophobicity and electrostatic properties, which led to the formation of aggregates and a decrease in solubility. The higher WSI of the cellulolytic enzyme-treated LP was due to increases in the SDF and \begin{table}
\begin{tabular}{c c c c c c} \hline  & **BD, g/mL** & **WSC, mL/g** & **WRC, g/g** & **WSI, \%** & **ORC, g/g** \\ \hline LP & 0.30 \(\pm\) 0 \({}^{\rm d}\) & 1.298 \(\pm\) 0.004 \({}^{\rm c}\) & 5.03 \(\pm\) 0.20 \({}^{\rm a}\) & 19.20 \(\pm\) 0.05 \({}^{\rm b}\) & 2.27 \(\pm\) 0.02 \({}^{\rm a}\) \\ LP-CO\({}_{2}\) & 0.30 \(\pm\) 0.001 \({}^{\rm d}\) & 1.296 \(\pm\) 0.006 \({}^{\rm c}\) & 4.88 \(\pm\) 0.09 \({}^{\rm a}\) & 18.62 \(\pm\) 0.05 \({}^{\rm a}\) & 2.30 \(\pm\) 0.01 \({}^{\rm a}\) \\ LP-V & 0.26 \(\pm\) 0.001 \({}^{\rm c}\) & 1.075 \(\pm\) 0.005 \({}^{\rm b}\) & 6.08 \(\pm\) 0.11 \({}^{\rm d}\) & 23.33 \(\pm\) 0.33 \({}^{\rm e}\) & 3.27 \(\pm\) 0.03 \({}^{\rm b}\) \\ LP-PU & 0.25 \(\pm\) 0.001 \({}^{\rm b}\) & 1.073 \(\pm\) 0.004 \({}^{\rm b}\) & 6.12 \(\pm\) 0.01 \({}^{\rm d}\) & 26.28 \(\pm\) 0.08 \({}^{\rm g}\) & 3.35 \(\pm\) 0.05 \({}^{\rm b}\) \\ LP-C & 0.23 \(\pm\) 0.001 \({}^{\rm a}\) & 0.538 \(\pm\) 0.003 \({}^{\rm a}\) & 5.68 \(\pm\) 0.01 \({}^{\rm c}\) & 22.53 \(\pm\) 0.06 \({}^{\rm d}\) & 3.75 \(\pm\) 0.02 \({}^{\rm c}\) \\ LP-CO\({}_{2}\)-V & 0.26 \(\pm\) 0 \({}^{\rm c}\) & 1.078 \(\pm\) 0 \({}^{\rm b}\) & 5.91 \(\pm\) 0.01 \({}^{\rm d}\) & 23.26 \(\pm\) 0.01 \({}^{\rm e}\) & 3.34 \(\pm\) 0.01 \({}^{\rm b}\) \\ LP-CO\({}_{2}\)-PU & 0.25 \(\pm\) 0.001 \({}^{\rm b}\) & 1.075 \(\pm\) 0.003 \({}^{\rm b}\) & 5.61 \(\pm\) 0.02 \({}^{\rm c}\) & 24.47 \(\pm\) 0.21 \({}^{\rm f}\) & 3.69 \(\pm\) 0.01 \({}^{\rm c}\) \\ LP-CO\({}_{2}\)-C & 0.23 \(\pm\) 0 \({}^{\rm a}\) & 0.537 \(\pm\) 0 \({}^{\rm a}\) & 5.35 \(\pm\) 0.01 \({}^{\rm b}\) & 19.78 \(\pm\) 0 \({}^{\rm c}\) & 3.86 \(\pm\) 0.05 \({}^{\rm d}\) \\ \hline \end{tabular}
\begin{tabular}{c c c c c} \hline  & **Mean** = standard deviation values in column with different processes letters are significantly different (_p_\(<\) 0.05). \\ BD—bulk density, WSC—water swelling capacity; WRC—water section capacity; WSI—water solution index; ORC—all retention capacity; LP—lingenberry pomace; LP-V—lingenberry pomace after hydrolysis with Celluclast(r) 1.5 L; LP-CO\({}_{2}\)—lingenberry pomace after hydrolysis with Celluclast(r) 1.5 L; LP-CO\({}_{2}\)—lingenberry pomace after CO\({}_{2}\);reatment and hydrolysis with Viscozyme(r) L; LP-CO\({}_{2}\)—lingenberry pomace after hydrolysis with Celluclast® 1.5 L.  
\end{table} 
Table 3: Technological properties of modified LP. mono- and oligosaccharidesacharides and a decrease in the IDF. LP and LP-CO\({}_{2}\) hydrolyzed by pectinolytic enzymes showed higher solubility; in these samples, a higher amount of oligosaccharidesacharides was formed than those treated with cellulolytic enzymes (Section 3.4). In all cases, the enzymatic modification of LP and LP-CO\({}_{2}\) increased (\(p<0.05\)) the ORC by 41-65% and 45-68%, respectively. The ORC is a functional property of berry dietary fiber used in food manufacturing, while ingredients with a high ORC can be used as emulsion stabilizers. Previous studies demonstrated a lower ORC for linguonberry, pear, cranberry, and blueberry pomace (1.46 g/g [31], 1.82 g/g [36], 1.97 g/g, and 1.96 g/g [37], respectively) and a higher ORC for red raspberry pomace (2.44 g/g [38]) compared with LP. LP and enzymatically modified LP products were used for emulsion preparation. The effect of temperature and different pH values were studied to evaluate emulsion stability under stresses (Figure 2). Thermally untreated emulsions were more stable. Enzymatically modified LP showed better emulsion stabilizing properties after the heat treatment (30 min at 80 \({}^{\circ}\)C) of emulsions compared to the untreated LP at the tested pH range. The same tendency was found for the LP-CO\({}_{2}\) samples.