Bioaccessibility assay, antioxidant activity and consumer-oriented sensory analysis of Beta vulgaris by-product encapsulated in Ca(II)-alginate beads for different foods

•Alginate beads loaded with stem beet extract were presented as molecular caviar.•Cookies and Turkish delight with alginate beads were also studied.•Beads encapsulation reduced the loss of antioxidant capacity along digestion.•Molecular caviar was less appreciated by consumers than Cookies and delights.•Bioaccesibility was higher for cookies than for delights, stressing matrix effects.