Packaging material types and the way we deal with waste must be transformed urgently. This study investigated the potential of persimmon and orange peel films as ecological food packaging. 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 (65°C/6h and 90°C/1h) and crushed (5 min) to form OPF. Three composites were prepared: L1 (100% PP); L2 (92% PP, 2% OPF and 6% glycerol); L3 (90% PP, 4% OPF and 6% glycerol) by the casting technique (60ºC/5 h). Film thickness was measured using a digital micrometer. The films' water solubility (WS) was obtained by the ratio between the initial dry mass and the final solubilized mass. Water vapor permeability (WVP) was determined by gravimetric analysis. The thermal stability of the films was evaluated using TGA. To evaluate the chemical composition of the films, FTIR-ATR was performed in a spectrometer. L1, L2 and L3 presented thickness of 0.59, 0.65 and 0.82 mm, WS of 62.02, 72.25 and 45.27% and WVP of 7.72, 10.75 and 10.39 x 10-6 g h-1 m-1 Pa-1, respectively. L3 showed a tendency to high WS values, related to the higher glycerol/OPF ratio, while F5 showed an inverse tendency, attributed to its greater thickness. The presence of glycerol increases the WVP of L3 compared to L1. Films containing plasticizer showed a higher percentage of mass loss between 176 and 243°C, due to thermal degradation of glycerol. The FTIR-ATR (L2 and L3) showed magnitude changes between the 1620 cm-1 and 1650 cm-1 bands, related to the components of glycerol and pectin (present in OPF), compared to L1. These results suggest that composites based on persimmon and orange residues may be explored as biodegradable single-use foods packaging.