## 4 Conclusions  
The powders with a particle size of <0.5 mm obtained from the linguonberry pomaces (LP) investigated in this study demonstrated good technological properties that justify their use as fiber-rich food ingredients. The enzymatic hydrolysis of LP increased its  
Figure 4: Profiles of sugar alcohols, mono- and disaccharides (**A**) and oligosaccharidesarchides (**B**) of LP after supercritical CO\({}_{2}\) extraction (LP-CO\({}_{2}\)) and enzymatic hydrolysis with enzymes: V–Viscozyme(r) L; PU—Pectinex® Ultra Tropical; C—Celluclast® 1.5 L. Mean \(\pm\) standard deviation values (n = 3) expressed in mg/g DM. swelling index and water and oil retention capacities. Moreover, enzymatically modified LP showed better stabilization properties of heat-treated emulsions than unmodified LP at the tested pH range. LP was observed to contain a high amount of IDF (73.85 g/100 g dry matter). The partial separation of lipophilic substances during SFE-CO\({}_{2}\) extraction reduced the lipid content by 40%, while it did not have a statistically significant effect on the enzymatic hydrolysis efficiency when pectinolytic (Viscozyme(r) L and Pectinex(r) Ultra Tropical) and cellulolytic enzymes (Celluclast(r) 1.5 L) were used. All enzyme preparations reduced the IDF content in LP and LP-CO\({}_{2}\). Enzyme preparations with pectinolytic activity (Viscozyme(r) L and Pectinex(r) Ultra Tropical) degraded the SDF, which led to a significant increase in oligosaccharides consisting of 5-6 monosaccharide units, which may be a source of prebiotics called pectin oligosaccharides that selectively stimulate the growth and activity of probiotic bacteria and have a positive effect on human health. Therefore, the enzymatic hydrolysis of pectins with Viscozyme(r) L and Pectinex(r) Ultra Tropical can increase the amount of pectin oligosaccharides in LP, thus making it a potentially attractive ingredient for developing new functional products. Summarizing the results of these studies, it can be stated that the amount of oligosaccharides in LP can be increased using enzymes with pectinolytic activity (Viscozyme(r) L and Pectinex(r) Ultra Tropical), while cellulolytic enzymes (Celluclast(r) 1.5 L) can be used to increase the amount of SDF and improve the IDF/SDF ratio. Enzyme-modified LP can be recommended to improve the thermal stability of emulsions, especially LP modified with Celluclast(r) 1.5 L, as it demonstrated the highest thermal stability of emulsions at pH 6. LP modified with Viscozyme(r) L and Pectinex(r) Ultra Tropical can be suggested as an additive for the production of bakery products (bread, cakes, and pastries), confectionary products (gelatine and puddings), and processed meat products (sausages) as it established the highest water retention capacity. LP modified with Celluclast(r) 1.5 L, especially LP after CO\({}_{2}\) extraction and hydrolysis with Celluclast(r) 1.5 L, showed the highest oil retention capacity and can therefore be suggested as additive in the production of meat substitutes and baked goods (doughnuts, croissants, and biscuits). Conceptualization, L.B. and D.C.; methodology, D.C. and M.S. ; software, S.S.; validation, S.S., D.C. and M.S. ; formal analysis, S.S. and M.S. ; investigation, S.S., D.C. and M.S. ; resources, L.B. ; data curation, L.B. ; writing--original draft preparation, S.S., L.B., D.C. and M.S. ; writing--review and editing, L.B., D.C. and M.S. ; visualization, S.S. and D.C.; supervision, L.B. All authors have read and agreed to the published version of the manuscript. This research received no external funding. Not applicable. All data generated or analyzed during this study are included in this published article. The authors acknowledge Novozymes A/S, Denmark, for kindly providing the enzymes required for this research. The authors declare no conflicts of interest. The following abbreviations are used in this manuscript: