In this work, konjac glucomannan (KGM)-based film reinforced with pullulan (PL) and acai berry extract (ABE) was developed by solvent casting method. The as-prepared films performed pH-sensitive properties, which can be potentially applied for fish freshness detection. Rheology, Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), scanning electron microscopy (SEM) were used to characterize chemical structure and morphology of ABE-loaded KGM/PL (KP) films (KP-ABE). FT-IR spectrum indicated that hydrogen bond dominated the formation of KP-ABE films. Adding PL contributed to enhanced mechanical properties of KGM film with increased tensile strength (TS) from 21.25 to 50.27 MPa and elongation at break (EAB) from 10.64 to 19.19 %. Incorporating ABE upgraded flexibility, UV-shielding, thermostability, water barrier (decreased Water vapor permeability (WVP) from 2.07 to 1.67 g·mm/m²·day kPa), antioxidant, and antibacterial ability of KP films, but weakened TS. In addition, KP-ABE films can reflect fish freshness in real time through color variability. Therefore, KP-ABE films exhibited potential applications in intelligent food packaging materials.

在这项工作中，采用溶剂浇铸法开发了以魔芋葡甘聚糖 (KGM) 为基础的以支链淀粉 (PL) 和巴西莓提取物 (ABE) 增强的薄膜。所制备的薄膜具有 pH 敏感特性，可用于鱼类新鲜度检测。流变学、傅里叶变换红外光谱 (FT-IR)、X 射线衍射 (XRD)、扫描电子显微镜 (SEM) 用于表征负载 ABE 的 KGM/PL (KP) 薄膜 (KP-ABE) 的化学结构和形貌. FT-IR光谱表明氢键主导了KP-ABE薄膜的形成。添加 PL 有助于提高 KGM 薄膜的机械性能，拉伸强度 (TS) 从 21.25 增加到 50.27 MPa，断裂伸长率 (EAB) 从 10.64 增加到 19.19%。结合 ABE 升级的灵活性、紫外线屏蔽、热稳定性、² ·day kPa)，KP膜的抗氧化和抗菌能力，但削弱了TS。此外，KP-ABE 薄膜可以通过颜色变化实时反映鱼的新鲜度。因此，KP-ABE薄膜在智能食品包装材料中展现出潜在应用。