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Background and Objectives: Red rice is widely cultivated in the semi‐arid regions of Northeastern Brazil and is notable for its rich phenolic content and nutritional value. The use of red rice as a nonconventional adjunct in brewing can enhance the sensory and nutritional qualities of craft beers, offering a unique product profile that appeals to the growing demand for differentiated and artisanal beverages. This study aimed to evaluate the sensory and nutritional impact of incorporating red rice from two distinct regions, Bahia and Paraíba, into the brewing process. Findings: The study analyzed the effects of red rice from Bahia and Paraíba on the antioxidant capacity, phenolic content, and volatile composition of the resulting beers. Beers produced with Paraíba red rice exhibited a higher phenolic content and antioxidant capacity, while the Bahia variety contributed to a more complex aromatic profile. Sensory evaluations showed that the Bahia rice beer received higher ratings for aroma and overall acceptance, whereas the Paraíba rice beer stood out in antioxidant properties. Conclusions: The inclusion of red rice as a brewing adjunct in craft beer formulations enhances both antioxidant capacity and sensory complexity, contributing positively to consumer acceptance. Utilizing regionally sourced red rice varieties adds distinct sensory attributes to the beers, increasing their appeal within the specialty beverage market. Significance and Novelty: This research demonstrates the potential of red rice as an innovative and sustainable adjunct for the craft beer industry, offering a nutritionally enriched and sensory‐diverse product. The findings underscore the value of integrating locally grown ingredients to create high‐quality, artisanal beverages that support regional agriculture and promote sensory diversity in the beverage industry. [ABSTRACT FROM AUTHOR]

The encapsulation of bioactive compounds, which spans phytochemicals, vitamins, antioxidants, and other precious substances, has risen to prominence as a crucial area of interest spanning various domains, including food, pharmaceuticals, and cosmetics. This investigation delved into the efficacy of distinct wall materials—whey protein isolate, high methoxy pectin, and gum arabic—when employed individually or in combination to encapsulate and preserve phenolic compounds and antioxidants during storage. The encapsulation process involved spray-drying bioactive compounds extracted from grapes. Over a span of 120 days, the stability of these encapsulated compounds was meticulously evaluated, encompassing assessments via different antioxidant capacity assays, phenolic content analyses, and high-performance liquid chromatography measurements. The modeling of retention kinetics during storage facilitated the comprehension of the release mechanisms. Notably, the findings underscore the pivotal role of wall materials in preserving these bioactive compounds, with each material or combination of materials exhibiting varying degrees of protective capacity. Remarkably, the synergistic blend of whey protein, pectin, and gum arabic showcased the utmost retention of bioactive compounds over this study's period. The amassed data distinctly show that an amalgamation of wall materials can indeed considerably enhance the stability of encapsulated bioactive compounds, presenting promising applications within the realms of both the food and pharmaceutical industries. [ABSTRACT FROM AUTHOR]