<p>Advancements in material science and sustainability have positioned active food packaging as a transformative approach for enhancing food safety, quality, and shelf life. Pickering emulsions, which are stabilized by solid particles rather than conventional surfactants, have gained prominence because of their unique structural stability, adaptability, and eco-friendliness. This review discusses the mechanisms of Pickering emulsions and their applications in active food packaging, focusing on their antimicrobial, antioxidant, and controlled-release functionalities. Biopolymer-stabilized emulsions incorporating materials, such as cellulose, chitosan, and starch, have been extensively studied for their ability to improve mechanical strength, barrier properties, and functional performance. Stimuli-responsive Pickering emulsions that release active compounds in response to pH, temperature, or microbial activity hold great promise for intelligent food packaging. Despite their promise, challenges persist, such as scalability, cost implications, and regulatory hurdles. This review also explores emerging solutions, such as hybrid particle stabilizers and nanotechnology-enabled systems, to address these limitations. The integration of Pickering emulsions into multifunctional packaging systems demonstrates a significant leap toward sustainable and efficient food preservation methods. Future research should focus on the development of biopolymer-based emulsions with enhanced functionality and eco-friendliness, paving the way for innovative food packaging technologies. These advancements are poised to not only revolutionize packaging practices but also contribute to global sustainability goals by reducing food waste and reliance on synthetic materials.</p>