The work aims to summarize the preparation of starch-based aerogels, their summarize factors and their application in food packaging, so as to provide a reference for the development of low-cost, high-performance starch-based food packaging materials. Firstly, the main preparation methods of starch-based aerogels were introduced by reviewing the formation and drying of precursor hydrogels. Secondly, the main influencing factors in the preparation of starch-based aerogels were discussed. Finally, the application of starch-based aerogels in food packaging was summarized. The preparation of starch-based aerogels was primarily conducted through a process involving the formation of a sol, followed by the gelation of the sol and subsequent drying to form a solid. The type of starch, concentration, gel formation conditions and drying method all had an impact on the practical properties of aerogels. Starch-based aerogels had a low density, excellent mechanical properties and barrier properties, and could be used as an effective and stable protective barrier for food products. The high specific surface area and porosity allowed them to be loaded with active compounds, providing an antimicrobial and antioxidant environment for food products and extending their shelf life. A comprehensive consideration of the various influencing factors in the preparation process can facilitate the development of starch-based aerogels with reduced costs and enhanced functional properties. In the future, it is necessary to further optimize the construction of starch-based aerogels, reduce the production cost, and simultaneously give greater consideration to the safety of starch-based active packaging, in order to promote the industrialization of the starch-based aerogel packaging materials production process.