The development of biodegradable packaging materials has become a widely addressed topic in recent years. Microparticles generated from Brassica oleracea var. capitata f. rubra (red cabbage, RC) and Beta vulgaris L. var. conditiva (beetroot, BR) which contained anthocyanins or betalains, were included in the formulation of edible films based on cassava starch (CS) giving origin to films CSRC, CSBR, or CSBC (mixture of both particles). The inclusion of the filler determined an increase in the stress at rupture from 0.8 MPa (CS) to 1.2 MPa (CSRC) or 1.0 MPa (CSBC), of the contact angle from 2.6° to 13.8° (CSBR) or 19.6° (CSBC). The use of these films for developing a smart label for hake packaging and the study of the TBV-N content, the microbiological characteristics of the muscle, and the color changes of the label with time, allowed us to conclude that the films CSRC and CSBC would be suitable for sensing the deterioration of packaged and chilled hake and that the color change of the label CSBC was completely consistent with fish muscle deterioration. As the microparticles can be obtained from by-products of the production and industrialization of plant tissues, the composite films and the smart labels developed can contribute not only to the development of safe food but also to the addition of value to those residues and to environmental protection.

The effect of freeze and hot air drying methods on the retention of total phenolics, antioxidant activity (AA), and color of different cultivars of rose petals was analyzed. Both methods similarly preserved the phenolic content and AA, while freeze drying showed better red color retention. Furthermore, the conditions of total phenolics and AA extraction from two rose cultivars, Lovely Red and Malu, were optimized by response surface methodology through a Box–Behnken design. The solvent exhibited a major effect on the total phenolic content (TPC) and AA. The selected parameters were ethanol 38%, 75 °C, and 30 min. Under these conditions, the predicted values for Lovely Red were 189.3 mg GA/g dw (TPC) and 535.6 mg Trolox/g dw (AA), and those for Malu were 108.5 mg GA/g dw (TPC) and 320.7 mg Trolox/g dw (AA). The experimental values were close to the predicted values, demonstrating the suitability of the model. Ultrasound-assisted extraction increased the AA of the extracts but not the TPC. Fifteen compounds were identified in the Lovely Red cultivar, with no differences between the two drying methods. The results obtained suggest that the analyzed cultivars, particularly the red ones, can be considered a natural source of powerful antioxidant compounds.