Edible packaging is crucial for the preservation of food from chemical, mechanical, physical, and microbiological damage by providing an insulation toward moisture and oxidation and regulating enzyme activity. Beneficial organic compounds derived from plants, such as aromatic compounds, oils, and extracts from the plants, enable biopolymers to improve their mechanical, thermal, and functional properties, including antibacterial and antioxidant effects. Active packaging, including natural chemicals, like antioxidants and antibacterial agents, may provide a sustainable solution to this issue. These organically derived functional agents surpass synthetic alternatives because they are more versatile and flammable, considering the growing client desire for ecologically friendly packaging alternatives. This study compiles information on the integration of natural bioactives, including extracts from plants and aromatic compounds, and their impact upon the thermal as well as functional aspects of packaging.