Carboxymethylcellulose (CMC) is a semi-synthetic polymer derived from cellulose that are often blendedother polymers, as for example, polyvinyl alcohol (PVA).To prepare blends with improved properties, we prepared CMC and PVA hydrogels. The hydrogels were prepared by dissolving 2g polymer powder into 100 mL of deionized water and then mixed in the 1:1 proportion, followed by the incorporation of 10% (v/v) jaboticaba fruit extract. The resulting hydrogel was cast into Petri dishes and dried into an oven until forming films. Films were characterized for their thermal stability (TG) water vapor transmission rate (TVA), infrared spectrum (FTIR) and mechanical properties.. Film samples with jaboticaba fruit extract (active film) and without jaboticaba fruit extract (control film) were subjected to the same experiments. TG curve of control film showed a total mass loss of 98.32%, divided into four steps related to thermal decomposition, furthermore TG curve of active film showed that the extract does not change the thermal stability of the blend, although it was observed a change in the TG profile. FT-IR spectra of the control film show a large C=O stretching and other typical carbohydrate band. However, in the active film, bands related to the anthocyanin aromatic structure appeared, as expected. TVA experiment demonstrated that the active film have higher water absorption when compared to the control film, probably due to the higher concentration of sugar in moieties in the jaboticaba extract. The mechanical properties assay of active and control films shows that the active film is more elastic than control film. CMC/PVA blend films with jaboticaba fruit extract have good thermal and mechanical properties. Hence, the film developed in this work has a high potential applicability as part of an intelligent packaging system for food, since they have good mechanical and thermal properties.