Abstract: Anthocyanins, also known as anthocyanin glycosides, can not only be used as natural pigments, but also have various biological activities, such as antioxidant, anticancer, and cardiovascular disease prevention. However, due to the poor stability of anthocyanins, they are prone to degradation and inactivation during product processing and storage, which limits the further application and efficacy of anthocyanins. In order to improve the stability of anthocyanins and expand the application potential of anthocyanins in different fields, this paper mainly introduces a variety of stabilized technologies of anthocyanins in recent years, such as acylation, esterification, pyranization, co-pigmentation, microencapsulation, nano-liposome, nano-emulsion and hydrogel technologies. In addition, the application status and prospects of steady-state anthocyanins as food additives, colorants, freshness indicators, dye sensitizers and so on in many fields are summarized, in order to provide reference for the large-scale development of anthocyanin products in the later stage.