*3.6. Technological Properties*

Fiber-rich by-products can be included in food products as low-cost and non-caloric bulking agents to partially replace flour, fat or sugar, as water and oil retention agents, and to improve the stability of emulsions [39]. The technological properties were evaluated of samples hydrolyzed for 1 h (Table 4). The ORC after enzymatic hydrolysis significantly decreased (*p* < 0.05) in all of the samples compared to the control. The lowest ORC was observed in a sample hydrolyzed with Pectinex® Yieldmash Plus; however, a significant difference (*p* < 0.05) between the samples treated with enzyme preparations with pectinases was not observed. Zheng et al. [40] reported a decrease in the coconut cake dietary fiber ORC after enzymatic hydrolysis with cellulase. Oil retention is related mainly to the surface properties, overall charge density, and the constituents' hydrophilic nature [39]. Enzymatic hydrolysis decreased the total dietary fiber ratio and quantity, which may influence the surface properties of the enzymatically treated pomace. Despite the decreased ORC, all of the pomaces showed good ORC properties compared to the other berry pomaces. Gouw et al. [35] reported a lower ORC of cranberry pomaces of 1.97 g/g; other authors also reported lower ORC values of berry pomaces (blackcurrant, redcurrant, chokeberry, rowanberry, and gooseberry) that ranged from 1.91 to 2.27 g/g [41]. Dietary fiber with a good ability to retain oil can be used for the stabilization of emulsions and high-fat food products [39].

The WSC increased in the samples hydrolyzed with Viscozyme® L and Celluclast® 1.5L (23.33% and 70%, respectively) compared to the control, while treatment with other

enzymes decreased the WSC. The enzymatic hydrolysis of cellulose and hemicellulose leads to the exposure of more hydrogen bonds, which influence a higher WSC [40]. However, a high IDF and a low SDF content (especially pectin) have an adverse effect on the WSC [42]. The particle sizes also affect the WSC, and, in most cases, the decrease in the particle size increases the WSC; however, it can also be reduced due to the destruction of the dietary fiber matrix and the links between polysaccharides [43]. Reißner et al. [41] reported higher WSC (5.50–7.09 mL/g) of other berry pomaces (blackcurrant, redcurrant, gooseberry, rowanberry, and chokeberry). Gouw et al. [35] reported a higher WSC of cranberry pomace (5.87 mL/g). A previous study showed that the WSC in most cases increased after enzymatic treatments. However, it depends not only on the kind of fiber or enzyme, but on other conditions used in the treatment [12].

The WRC decreased significantly after enzymatic treatment with most of the enzyme preparations, while enzymatic treatment with Celluclast® 1.5L increased the WRC, however, no significant differences were observed (*p* < 0.05) compared with the control. The fibers consisting mainly of primary cell walls generally have higher water hydration values than the fibers consisting mainly of secondary cell walls [44]. The properties of water hydration decreased after enzymatic hydrolysis with enzymes, the main declared activities being pectinases. Spadoni Andreani et al. [33] indicated that the cranberry pomace cell wall is rich in pectic polysaccharides. The hydration properties of dietary fibers are strongly related to the source of the dietary fiber [39,41].

The stability of the emulsion is the ability to maintain the emulsion and its rupture resistance [45]. Kalla-Bertholdt et al. [46] reported that an emulsion prepared with high amounts of SDF has a micelle-like network, leading to a faster initial fat digestion. The emulsion stability of the enzymatically hydrolyzed cranberry pomaces was determined (Figure 1). The stability of the emulsion depended not only on the enzymatically treated pomace, but also on the pH value. This also confirms other studies [47]. The stability of the emulsion decreased during storage in all of the samples, however, in most cases, the stability of the emulsion did not change significantly (*p* < 0.05) during 168 and 504 h of storage (Figure 1). The pomaces hydrolyzed with Pectinex® Yieldmash Plus showed the lowest emulsion stability compared with the other samples. The pomaces hydrolyzed with Pectinex® Ultra Tropical and Celluclact® 1.5 L showed the highest emulsion stability in water (pH 3.27) and pH 4 buffer solution, while, at pH 6, better emulsion stability was shown in the pomaces hydrolyzed with Viscozyme® L and Celluclast® 1.5L. The control sample and the sample hydrolyzed with Celluclast® 1.5L showed a higher stability of the emulsion in a pH 8 buffer compared to the other enzymatically treated pomaces. The thermal stability of the emulsions was lower (Figure 2). The lowest thermal stability in all of the cases was observed using pomaces hydrolyzed with Pectinex® Yieldmash Plus. The highest stability was obtained in most of the cases using pomace hydrolyzed with Celluclast® 1.5L. Huc-Mathis et al. [48] reported that IDF helps maintain the stability of the emulsions through the Pickering mechanism and/or network formation in the continuous phase, probably favored by the stabilization of the proteins and the pectins in the soluble fraction.

**Figure 1.** Emulsion stability of enzymatically hydrolyzed cranberry pomaces at pH 3.27 (water) (**a**); 4 (**b**); 6 (**c**); 8 (**d**). Data values are expressed as means with the standard deviation (*n* = 3).

**Figure 2.** Thermal emulsion stability of enzymatically hydrolyzed cranberry pomaces at pH 3.27 (water) (**a**); 4 (**b**); 6 (**c**); 8 (**d**). Data values are expressed as means with the standard deviation (*n* = 3).
