## 3 Results
### Technological Properties of Modified LP
The highest creaming stability (the lowest CI) of all emulsions was seen at pH 6. The emulsions' lowest thermal stability (the highest CI) was seen at pH 4 (except for LP-CO\({}_{2}\)-PU). Among the heat-treated emulsions, LP and LP-CO\({}_{2}\) hydrolyzed with Pectinex(r) Ultra Tropical had the highest thermal stability at pH 4, while at pH 6, the highest stability was demonstrated for LP and LP-CO\({}_{2}\) hydrolyzed with Celluclast(r) 1.5 L.  
To evaluate the effect of different LP products and pH on the emulsion's stability during storage, the CI alteration after 288 h of storage at +4 \({}^{\circ}\)C was calculated (Figure 3). The emulsions with enzymatically untreated LP and LP-CO\({}_{2}\) were more stable during storage at pH 6 under static (creaming) conditions (Figure 3A,B), while after heat treatment they were more stable at pH 4 (Figure 3C,D). During storage, LP hydrolyzed with Celluclast(r) 1.5 L improved emulsion creaming stability at pH 4 and 8, while LP hydrolyzed with Pectinex(r) Ultra Tropical improved emulsion creaming stability at pH 4, 6, and 8, and LP hydrolyzed with Viscozyme(r) L improved emulsion creaming stability at pH 6 and 8 compared with the enzymatically untreated LP. Figure 2: _Cont._  
Figure 3: pH effect on changes in creaming (**A**,**B**) and thermal (**C**,**D**) stability of emulsions prepared with enzymatically modified LP products (**A**,**C**) and LP obtained after CO\({}_{2}\) extraction and enzyme modifications (**B**,**D**) during storage for 288 h at 4 \({}^{\circ}\)C. V—Viscozyme(r) L; PU—Pectinex(r) Ultra Tropical; C—Cellularast® 1.5 L.  
Figure 2: pH effect on creaming and thermal stability of emulsions prepared with enzymatically modified LP products (**A**) and LP obtained after SFE-CO\({}_{2}\) extraction and enzyme modifications (**B**). V—Viscozyme(r) L; PU—Pectinex® Ultra Tropical; C—Cellularast® 1.5 L.  
According to the literature, there is no single reason for why berry pomace and its products have stabilizing properties. Two main hypotheses for the stabilization of emulsions with berry/fruit pomace powder are proposed in the literature: (i) the insoluble pomace fraction together with the soluble fraction (soluble proteins, pectins, saccharides, etc.) increases the viscosity of emulsions (emulsions with a more viscous dispersion medium are more stable); (ii) oil droplets in the emulsion are stabilized by small particles of the insoluble fraction, which adsorb on the separating surface of the droplets and prevent them from coalescing [39; 40; 41]. [PERSON] et al. [42] identified three main factors that determine the emulsion stabilization properties of berry/fruit pomaces: (i) the size of the pomace particles, (ii) the amount of insoluble fiber, and (iii) the WRC. In their work, apple pomace powder, which had the smallest particle size, insoluble fiber content, and water-holding capacity compared to sugar beet and oat by-products, had the best emulsion stabilization properties. The conclusions of this study state that insoluble fibrous materials (solid particles) can be used as emulsion stabilizers that change the size of oil droplets, adsorb at the oil-water interface, and prevent phase coalescence. Soluble components of pomace can also have a stabilizing effect because they can adsorb on the oil-water interface, and pectins are an additional stabilizing factor that increases the viscosity of the emulsion (forming a pectin gel). The optimal amount of saccharides is essential for forming pectin gels: stronger gels are formed at higher amounts. Heat treatment also leads to pectin solutions having a higher viscosity and the formation of pectin layers around the fat globules, preventing coalescence [43]. Moreover, soluble components can have a synergistic or antagonistic effect in the interaction with insoluble fiber materials [42].