Interest in biodegradable polymers formulated from biological materials has stemmed from the disposing problem of plastic materials. Among available compounds for producing biodegradable films, vegetable residues present potential benefits, since they are produced on a large scale and its utilization convert vegetable by-products into value added products. Hence, this study aimed to evaluate the potential of fruit and vegetable residue (FVR) flour in films preparation by casting using different concentrations of dextrin and sorbitol as reinforcing structure compounds. The film-forming solutions (FFS) were prepared by buffer at pH 7.0 extraction of 8% FRV flour (70°C/45 min) and films were obtained by casting technique (60°C/6h). In order to find the optimal concentration for films reinforcement additives, a central composite rotational design was performed. The independent variables were sorbitol and dextrin concentrations, ranging from 0 to 8% and from 0 to 15%, respectively; the response take into account was tensile strength, elongation at break and Young's modulus of the produced films. It was verified that only film-forming solutions formulated for essays 1 (1.2% sorbitol and 2.2% dextrin), 5 (0% sorbitol and 7.5% dextrin), 8 (4% sorbitol and 15% dextrin) and central point - 9, 10 and 11 - essay (4% sorbitol and 7.5% dextrin) were able to develop a film. Thus, these essays were performed in duplicate and mechanical properties were evaluated. Maximum tensile strength and Young's modulus was, respectively, 0.02 and 0.03 for assay 8, with significant difference (p <0.05) when compared to the other formulations evaluated. Films made from central point formulation showed greater values (p< 0.05) of elongation at break than the other films, presenting the value of 7.0 ± 1.12. Thus, results suggest that mechanical properties progressively and significantly (p <0.05) improved with the increment of dextrin and the decrease of sorbitol concentration and further work is ongoing.