This study aimed to develop a functional food ingredient by incorporating grape pomace extract into mushroom slices using both vacuum impregnation (VI) and simultaneous application of ultrasound assisted vacuum impregnation (VI+US) techniques with further air drying at 55, 65 and 75 °C. Drying kinetics of processes as well as bioactive compounds and physical properties of mushroom powders belonging to VI and VI+US treatments were assessed and compared with non-treated (N-T) samples. The activation energies of drying for VI (27.05 kJ mol⁻¹) and VI+US (16.24 kJ mol⁻¹) treatments were found significantly lower than N-T (43.42 kJ mol⁻¹) samples, and VI+US samples exhibited highest total phenolic and total flavonoid contents with highest antioxidant capacity values. Physical properties of the mushroom powders were affected by both impregnation techniques and air-drying temperatures. Impregnation treatments increased D[3,2] values (surface area mean) of the samples dried at higher temperatures, and the ultrasound application resulted in the highest values. Both VI and VI+US treatments improved flowability (Carr index) compared to N-T samples. The highest oil and water holding capacity values were determined in VI+US samples while sole VI treatment revealed lowest water holding capacity.

这项研究旨在通过使用真空浸渍（VI）将葡萄渣提取物掺入蘑菇片中并同时应用超声辅助真空浸渍（VI + US）技术并在55、65和75°C下进一步风干来开发功能性食品成分。评估了属于VI和VI + US处理的蘑菇粉的干燥动力学以及生物活性化合物和物理性质，并与未处理（NT）样品进行了比较。发现VI（27.05 kJ mol ^-1）和VI + US（16.24 kJ mol ^-1）处理的干燥活化能明显低于NT（43.42 kJ mol ^-1））样品，VI + US样品显示最高的总酚和总黄酮含量，具有最高的抗氧化能力值。蘑菇粉的物理性能受浸渍技术和风干温度的影响。浸渍处理增加了在较高温度下干燥的样品的D [3,2]值（平均表面积），并且超声施加导致最高的值。与NT样品相比，VI和VI + US处理均改善了流动性（卡尔指数）。在VI + US样品中确定了最高的油和水保持能力值，而唯一的VI处理显示出最低的水保持能力。