Edible films are desired due to their eco-friendliness, opportunity for active substance delivery, and excellent alternatives to conventional packaging. This study was designed to develop, characterize, and optimize bioactive edible films from tomato puree and peels, and moringa leaves extract. A central composite orthogonal design was used for the formulation of the film-forming solution, comprising of Tomato Peel Fiber (0-10 g/100 g), and Moringa Leaf Extract (0-5 g/100 g). The thickness, mechanical properties, colour indices, water vapor transmission rate, antimicrobial and antioxidant activities of the bioactive films were determined and optimized. The film thickness of the edible films ranged from 0.36-1.42 mm, while the mechanical properties showed tensile strength between 0.289-6.374 N/mm2, elongation at break (0.502-6.287 mm), stress at break (0.060-5.088 N/mm2), strain at break (1.67-20.96%), young modulus (19.56-225.08 N/mm2). Colour parameters were lightness (L* 34.97-58.33), redness, (a* 0.10-4.94), yellowness index, (b* 2.67-20.61), total colour difference, ΔE (17.34-44.63), and whiteness index, WI (34.91-53.32). The WVTR ranged from 0.51-15.50 g/m2/h, while maximum antimicrobial inhibition zones against Xanthomonas euvesicatoria and Alternaria alternata were 5.50 and 9.00 mm, respectively. The DPPH radical scavenging power of the edible films ranged from 7.01 – 68.22%. Incorporation of tomato peel fiber and moringa leaf extract enhance mechanical and bioactivity properties of the film.
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