Polysaccharides, a heterogeneous group of biopolymers, hold the key to the creation of sustainable and active functional materials for food packaging. This chapter is directed toward understanding the intrinsic properties of polysaccharides, emphasizing their structural variability and functionality. Among them, starch, cellulose, chitosan (CS), gums, alginate (Alg), and pectin are prominent because they are biodegradable, form films, and have the ability to extend the shelf life of food. Starch, which is widely available and relatively low-cost, is discussed for its film-forming potential, with cellulose and its derivatives offering mechanical strength and barrier characteristics. Chitosan, by its antimicrobial and antioxidant properties, is a highly useful material in active packaging. Natural gums, alginate, and pectin add to packaging by enhancing film flexibility, water barrier properties, and bioactivity. Each polysaccharide is investigated based on its application in active packaging, considering its interaction with food products, moisture transfer control ability, and the possibility of the inclusion of bioactive compounds. The chapter also highlights recent developments and uses of polysaccharide-based materials in food packaging, overcoming challenges like mechanical restraint and moisture sensitivity. In general, polysaccharides present a promising and sustainable alternative to traditional packaging materials in terms of food safety, quality preservation, and environmental sustainability.