The work aims to apply bio-based materials with electrospining properties in the field of food packaging and provides reference and basis for the application of electrospinning technology in the preparation of active food packaging fiber membrane. By analyzing the principle and advantages of electrospinning technology, the spinnability of bio-based macromolecular materials such as proteins and polysaccharides, the characteristics and functional differences of nanofiber membranes made from different materials were classified and the preparation of bio-based food active packaging fiber membrane via electrospinning and its application in antibacterial, antioxidant and functional absorption packaging were summarized. The existing problems and development of this technology in active food packaging were prospected. Electrospinning bio-based nanofiber membrane could be used in active food packaging, and had a good effect on storage and preservation. Electrospinning has become a very convenient micro-nano manufacturing technology for the preparation of functional active food packaging materials because of its simple process, low cost, large specific surface area and obvious nano-scale effect. Combined with the advantages of bio-based macromolecular materials in safety, non-toxicity, degradability and edibility, electrospinning is expected to have a good development prospect in the field of food packaging.