The wide consumption of açaí fruit results in large amounts of seeds which end up in waste. These seeds have an advantageous composition for the development of biopolymers due to their fibers content and active components (responsible by functional properties as antioxidant capacity). In the present work, active polymers were generated incorporating açaí seed flour in sustainable films produced using starch from broken rice grains as matrix. The effects of different seed flour content (0%, 5%, 10%, and 15%) were studied on the physicochemical and structural properties of the polymers, and their antioxidant capacity. The packaging-related properties were affected by the açaí seed flour incorporation mainly due to its high-fiber content and polyphenolic compounds. The physicochemical and structural properties results demonstrated