•A co-drying method to modify the properties of co-blended polysaccharides was reported.•A method to evaluate moisture retention properties of films in IMF was reported.•Ternary co-dried blended films with PGA showed better water retention ability.•A model between film characteristics and moisture-retention values was established.•The model could be used to evaluate water retention, anti-moisture absorption.Multi-component substances made through direct blending or blending with co-drying can form films on the surfaces of intermediate moisture foods (IMFs), which help retain moisture and protect food texture and flavor. An IMF film system based on pullulan, with glycerol serving as the plasticizer, was studied using alginate and four different types of polysaccharides (propyleneglycol alginate, pectin, carrageenan, and aloe polysaccharide) as the blend-modified substances. The physical, mechanical, color, transparency, and moisture-retention properties of the co-blended films with the polysaccharides were assessed. A new formula was established for the average moisture retention property, water barrier, tensile strength, elongation at break, and oxygen barrier property of the ternary co-blended films using the Design Expert software. The new model established for moisture content measurement used an indirect method of film formation on food surfaces by humectants, which should expedite model validation and allow a better comprehension of moisture transfer through edible films.

•We report a co-drying method to modify the properties of SPI-based edible film.•Co-drying method improved the resistance properties and mechanical properties.•Co-drying the SPI with polysaccharide showed better result than direct addition.•PGA most significantly improved the resistance and mechanical properties.•SEM analysis showed the co-blending mechanisms.Different types of polysaccharides (propyleneglycol alginate (PGA), pectin, carrageenan and aloe polysaccharide) were incorporated into soy protein isolate (SPI)/lauric acid (La) films using a co-drying process or by direct addition to form biodegradable composite films with modified water vapour permeability (WVP) and mechanical properties. The WVP of SPI/La/polysaccharide films decreased when polysaccharides were added using the co-drying process, regardless of the type of polysaccharide. The tensile strength of SPI/La film was increased by the addition of polysaccharides, and the percentage elongation at break was increased by incorporating PGA using the co-drying process. Regarding oxygen-barrier performance, no notable differences were observed between the SPI/La and SPI/La/polysaccharide films. The most significant improvement was observed by blending PGA, with the co-dried preparation exhibiting better properties than the direct-addition preparation. Scanning electron microscopy (SEM) revealed that the microstructures of the films are the basis for the differences in the barrier and mechanical properties of the modified blends of SPI, polysaccharides and La.