Anthocyanins, a group of naturally occurring flavonoid compounds, have garnered increasing attention due to their wide-ranging biological activities that suggest their considerable potential to be utilized not only as natural food colorants but also as functional additives that can enhance food preservation and contribute to the development of health-promoting functional foods. Additionally, their sensitivity to environmental factors such as pH and temperature makes anthocyanins promising candidates for use in intelligent packaging systems, particularly as natural indicators for monitoring food freshness and quality throughout storage and distribution. Despite challenges related to their stability and regulatory acceptance, continued research into anthocyanins remains crucial for advancing sustainable, clean-label food technologies and reducing reliance on synthetic additives. To fully leverage their economic and health potential, it is essential to gain a comprehensive understanding of the various plant sources of anthocyanins, their chemical composition, extraction methods, and roles in different applications. Moreover, integrating anthocyanins into food and intelligent packaging systems presents various technical and regulatory challenges that are also summarized in this review.

Background/Objectives: In order to enhance the biological activity, novel complexes of N-(2-bromo-phenyl)-2-hydroxy-benzamide derivatives and β-cyclodextrin were obtained. Methods: The inclusion complexes were characterized using spectral and thermal analyses. The antimicrobial activity was determined using the disk diffusion agar method, and completed with the minimum inhibitory concentration (MIC) values obtained by the broth microdilution method. The in vitro anti-inflammatory activity was evaluated using the protease inhibition assay. Results: The computed supramolecular architectures of the inclusion complexes showed that the most stable molecular arrangements correspond to the models in which the N-(2-bromo-phenyl)-2-hydroxy-benzamide derivatives are partially included in the cyclodextrin cavity. The antimicrobial screening showed that the compounds were active against Gram-positive bacteria (MIC = 2.5–5.0 mg/mL). Also, the evaluation of the proteinase inhibitory activity showed that the IC₅₀ values of the title compounds (0.04–0.07 mg/mL) were much lower than that of the acetylsalicylic acid (0.4051 ± 0.0026 mg/mL) used as positive control, proving their superior efficiency in inhibiting trypsin activity. Conclusions: The complexation proved to be beneficial for both antimicrobial and anti-inflammatory effects.