The goal of any packaging for fresh muscle meals is to stop or postpone unfavorable changes to the food’s flavor, texture, odor, and appearance. Consumer rejection of the eatable products as a result of these features deteriorating might cause economic loss. In order to prevent unwanted enzyme activities, a preservative package should ideally prevent interference with or inhibition of good enzyme activities. Preferably, non-enzymatic processes that alter the organoleptic properties of raw meats should be slowed down or avoided by preservative packaging because they are generally undesirable. The ever-increasing worldwide population causes a rise in food consumption, which in turn boosts the international market for packaging materials. Food packaging innovations will assist to fulfill the changing demands of food packing. This article emphasizes areas where active and intelligent packaging techniques are being used for the storage of fruit in the food sector. Food packaging is not only an artistic way to enclose or wrap a food product (meat, nonmeat, and marine foods), but it also offers some limited protection against food degradation. Although packaging may not enhance a product’s current quality, it should support the maintenance of that quality throughout storage, transportation, and degradation. Particularly the flexible packaging is very carefully created to carry out a variety of functions aimed at providing food to us in an appealing, secure, and practical way. In order to improve safety, side-by-side active packaging materializes as a technology. The creation of environmentally friendly packaging materials based on biopolymers has been the subject of numerous recent studies. Additionally, because they have the capacity to transport various active substances, biopolymers can be categorized as active packaging materials. The most recent information on the use of biopolymers in packaging materials is presented in this review.