There is growing concern about the environmental impacts caused by non-biodegradable packaging. In addition, the high amount of residues generated by the food industry point out the need of sustainable alternatives to reuse those residues. Currently, a prospective alternative has been the use of food residues in replacing non-renewable raw materials for the production of biodegradable packaging. The aim of this study was to develop biodegradable films based on fruits and vegetables residues and to assess macromolecular changes in the film formation through Fourier Transform Infrared (FTIR) spectrometer. The solid residue obtained from the processing of whole fruits and vegetables was processed into flour (FVR flour) and films were prepared by casting, using aqueous extracts of FVR flour (8%) with addition of potato skin flour (2% and 4%). The analysis of structural links of FVR flour and the obtained films was performed by FTIR spectrometer (Varian Inc., USA). Dried films presented a homogenous aspect, bright yellow color and pronounced fruit flavor. The FTIR spectra of the biodegradable films revealed that addition of potato skin flour did not change the molecular interactions of the formed films, once the IR band showed no significant changes. By comparing the FTIR spectra of the edible films with that of FVR flour, one can observe a shift in the peak around 3470 cm-1 to 3230 cm-1, indicating a change in -OH interactions. This kind of behavior is exhibited by miscible blends that show extensive phase mixing. Hydrogen bonding interaction usually moves the stretching frequencies of the participating groups (O–H, N–H, C=O) towards lower wave numbers. Fruit and vegetable residues demonstrated a good potential for application in the preparation of biodegradable films and was not observed significant changes in molecular interactions after the film formation, showing that films maintains the characteristics of FVR flour.