为应对塑料污染与可持续发展的全球性挑战，开发新型环保食品包装材料势在必行。水凝胶，特别是天然高分子基水凝胶，因其可降解性、生物相容性及多功能负载潜力，成为替代传统塑料的理想候选材料。本综述系统总结了用于食品包装的多功能水凝胶的最新研究进展。首先，概述了主要基材（如多糖、蛋白质）及其复合策略，并阐述了构建稳定网络的物理与绿色化学交联方法。其次，重点探讨了通过纳米复合、双网络结构增强力学性能，以及通过负载抗菌剂、抗氧化剂和智能响应因子（如pH指示色素）来实现主动保鲜与新鲜度视觉监测的功能化设计。进而，评述了溶液流延、静电纺丝、3D打印等绿色加工技术的适用性。文章通过新鲜果蔬、水产品和肉类的保鲜案例，展示了水凝胶包装在延长货架期方面的显著效果。最后，分析了当前在机械强度、耐湿性、成本及规模化生产方面面临的挑战，并对未来发展方向进行了展望，以期为构建下一代可持续智能包装体系提供参考。

Addressing the global challenges of plastic pollution and sustainable development necessitates the innovation of eco-friendly food packaging materials. Hydrogels, particularly those derived from natural polymers, have emerged as promising alternatives to conventional plastics due to their biodegradability, biocompatibility, and potential for multifunctional integration. This review systematically summarizes recent advances in multifunctional hydrogels for food packaging. It begins with an overview of key substrates (e.g., polysaccharides, proteins) and their composite strategies, followed by an explanation of physical and chemical crosslinking methods for constructing stable networks. The review then focuses on functional design strategies, including mechanical enhancement via nanocomposites and double-network structures, as well as the realization of active preservation and visual freshness monitoring through the incorporation of antimicrobials, antioxidants, and smart responsive agents (e.g., pH-indicating pigments). Furthermore, it assesses the suitability of green processing techniques such as solution casting, electrospinning, and 3D printing. The significant efficacy of hydrogel packaging in extending the shelf life of fresh produce, aquatic products, and meats is illustrated through application cases. Finally, current challenges regarding mechanical strength, moisture resistance, cost, and scalable production are analyzed, and future perspectives are outlined, aiming to inform the development of next-generation sustainable and intelligent packaging systems.