The　combination　of　proteins　and　anthocyanins　showed　great　potential　in　constructing　smart　films,　but　their　weak　interactions　led　to　poor　mechanical　properties　in　the　resulted　films.　This　study　enhanced　the　physicochemical　properties　of　lingonberry　extract　(LE)-enriched　soy　protein　isolate　(SPI)　smart　active　films　by　incorporating　dialdehyde　konjac　glucomannan　(DKGM)　as　a　cross-linker　and　quercetin-loaded　shellac　nanoparticles　(SNPs-Qu)　as　fillers.　The　films＇　chemical　structure,　thermal　properties,　surface　and　cross-sectional　morphology　were　analyzed　using　FT-IR,　DSC,　and　SEM,　respectively.　Additionally,　the　light-shielding　properties,　mechanical　properties,　water　vapor　permeability,　and　antioxidant　properties　of　the　films　were　systematically　studied.　The　results　indicated　considerable　interactions　among　film　components.　The　combination　of　DKGM　with　SNPs-Qu　significantly　enhanced　UV　absorption　while　reducing　moisture　content　from　35.07%　to　24.84%　and　water　vapor　transmission　from　0.63　to　0.41　(mm.g.m(-2).h(-1).KPa-1)　of　the　films.　Importantly,　DKGM　positively　affected　thermal　stability　and　mechanical　properties　whereas　SNPs-Qu　improved　internal　structure　and　the　antioxidant　properties　of　the　films　significantly.　Notably,　film　color　shifted　from　red　to　yellow-green　with　rising　pH　levels　effectively　tracking　pork　filling　freshness　status.　Overall,　the　smart　active　film　constructed　from　SPI,　LE,　DKGM,　and　SNPs-Qu　exhibited　excellent　physicochemical　properties　alongside　pH-sensitive　qualities-promising　applications　in　smart　food　packaging.