Growing concern for the environment has stimulated the development of biodegradable and active packaging. Active and aromatic films based on persimmon (Diospyros kaki. L), orange peel flour (Citrus sinensis), and glycerol were developed. Persimmon was purchased from a local agroecological market in Rio de Janeiro/RJ, sanitized, and triturated to form a puree (PP). Orange peel flour (OPF) was dehydrated at 65°C/ 6h and then at 90°C/ 1h, with subsequent shredding for 5 min. Three filmogenic solutions were prepared: F1 (100% PP); F2 (98% PP and 2% OPF); F3 (92% PP, 2% OPF and 6% glycerol) by the casting technique (60ºC/5 h). Total phenolic content (TPC) was evaluated using the Folin-Ciocalteu (FC) assay. Antioxidant activity was carried out using the ABTS reagent. Essential oils of the OPF and films were extracted by hydrodistillation in a Clevenger apparatus. The profile of volatile compounds in the essential oils was analyzed by gas chromatography/mass spectrometry. F1, F2, and F3 presented TPC of 4.0, 5.3, and 3.8 mg EAG/g and IC50(ABTS) of 1818.2, 919.9, and 2410.4 μg/mL, respectively. The TPC of F1 increased 32.5%, directly proportional to the increase of OPF in the filmogenic solution compared to F2. F1 showed antioxidant activity inherent to the composition of persimmon; however, the incorporation of 2% of OPF increased the antioxidant activity of the films (F2); the same was not observed when glycerol was added to the matrix (F3). A total of 71 substances were identified, being 39 non-terpenic compounds and 32 terpenic. The essential oils of OPF, F1, F2, and F3 had 69, 25, 60, and 51 components, respectively. OPF was responsible for 97.18% of the volatile compounds identified. As far as we know, this is the first study reporting films based on persimmon and orange peel that presents the potential of aromatic and active food packaging.