Packaging is one of the most important elements of a product, as it is responsible for preserving its characteristics and serves as a physical barrier. Thus, the objective of this study was to develop an active packaging containing 0.5% (F5) and 0.75% (F75) of coffee husk compounds, along with a control packaging (FC). The compounds were extracted from the films by weighing approximately 1.5 g of the material, which was mixed with 30 mL of an extraction solution of ethanol/water (80:20, v/v). The mixture was then homogenized using an Ultraturrax (model T25, Ika, Germany) at 12,000 rpm for a period of 15 minutes, with the sample maintained in an ice bath during the process to prevent thermal degradation. The resulting solution was centrifuged (NT825 Nova Técnica, Brazil) at 6,000 rpm for 15 minutes, and the supernatant was collected. The extraction was repeated three times to enhance the extraction of the compounds for F5 and F75, with the extracting solution (30 mL) added to the precipitate. The antioxidant assays were determined using the ABTS, FRAP, and DPPH methodologies. The results showed that the control film (FC) exhibited the lowest antioxidant activity, while the F75 film demonstrated the highest antioxidant capacity in all the assays conducted, which can be attributed to the greater concentration of extract in this material. Regarding the successive extractions, a reduction in antioxidant activity was observed starting from the third extraction compared to the first, indicating that antioxidant capacity decreases progressively with an increasing number of extractions. The results confirm that the increased concentration of compounds from coffee husks enhances the antioxidant activity of the films, thereby augmenting their application in various types of food products.