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Although bioactive compounds are associated with various health-promoting effects, their practical application is limited by challenges such as low solubility, stability, and bioaccessibility. Proteins, carbohydrates, and hybrid colloidal systems are developed for various purposes, including the transport, protection, and controlled release of bioactives. These systems form the basis for the development of functional foods. The functionality of colloidal systems is driven by interactions between bioactive compounds and macromolecules. This review describes the characteristics of food colloid delivery systems; focuses on the mechanisms of colloid-bioactive compound interactions, particularly polyphenols and carotenoids; summarizes their impacts on functionality, bioaccessibility, and bioactivity; and provides insights into advanced characterization techniques. The mechanisms of interactions between food colloids and bioactive compounds are based on structural characteristics, which directly affect their functional and bioactive properties. Therefore, focusing on the latest technologies used to investigate these interactions, as well as understanding changes in component properties at both molecular and macroscopic levels, is crucial for designing more tunable and functional products in the near future.
Dincturk et al. (Tue,) studied this question.