This review discusses the recent advancements in carrageenan-based composite films for active and intelligent food packaging applications. Carrageenan, a hydrophilic polysaccharide extracted from red algae, has gained significant attention due to its excellent film-forming properties, high compatibility, and low cost. However, pure carrageenan films lack mechanical, barrier, and functional properties, which can be enhanced by blending it with functional compounds and nanofillers. Various bioactive ingredients, such as nanoparticles, natural extracts, colorants, and essential oils, have been incorporated into carrageenan-based films to improve their performance. These films have been found to extend the shelf life of packaged foods and track spoilage. The review covers the preparation and properties of carrageenan-based packaging films, including their mechanical, barrier, thermal, UV-light barrier, transparency, antioxidant, and antimicrobial properties. It also discusses the potential of carrageenan as an alternative to synthetic plastics in food packaging, highlighting the need for further research to address limitations such as high hydrophilicity and low mechanical properties. The application of these films in real-time food packaging is discussed, emphasizing their potential to improve food safety and sustainability.This review discusses the recent advancements in carrageenan-based composite films for active and intelligent food packaging applications. Carrageenan, a hydrophilic polysaccharide extracted from red algae, has gained significant attention due to its excellent film-forming properties, high compatibility, and low cost. However, pure carrageenan films lack mechanical, barrier, and functional properties, which can be enhanced by blending it with functional compounds and nanofillers. Various bioactive ingredients, such as nanoparticles, natural extracts, colorants, and essential oils, have been incorporated into carrageenan-based films to improve their performance. These films have been found to extend the shelf life of packaged foods and track spoilage. The review covers the preparation and properties of carrageenan-based packaging films, including their mechanical, barrier, thermal, UV-light barrier, transparency, antioxidant, and antimicrobial properties. It also discusses the potential of carrageenan as an alternative to synthetic plastics in food packaging, highlighting the need for further research to address limitations such as high hydrophilicity and low mechanical properties. The application of these films in real-time food packaging is discussed, emphasizing their potential to improve food safety and sustainability.