This is the first report on mobilizing three value-added compounds from citrus peel wastes to fabricate novel/cost-effective active edible films with multiple functionalities. Pectin extracted from grapefruit peels (GFP) with improved recovery yields (48.35%), displayed better thermal stability and superior physico-chemical properties to commercial citrus pectin (CPec) with regard to methoxylation degree, anhydrouronic acid and moisture contents. Active films plasticized with PEG₄₀₀ (25% w/w of polymer) were prepared by solution casting upon incorporating 0.04% (w/v) of grapefruit peel methanolic extract (GFPE) and maltodextrin-encapsulated lemon peel extract (MD-LPE) into grapefruit pectin (GFPec; 3% w/v) matrix. The bioactive ingredients and the optimally active (GFPec-GFPE/MD-LPE) film-forming solutions exhibited strong radical scavenging and antimicrobial activities against foodborne pathogens. SEM micrographs of the optimal active film revealed good dispersion and compatibility of ingredients in agreement with the FTIR data that confirmed no modifications in the film's functional groups. GFPE and MD-LPE capsules synergistically enhanced the tensile strength, thermal, water vapor/UV barrier properties and soil biodegradability of the elaborated transparent flexible films compared to CPec-based films. Wrapping of artificially contaminated cherry tomatoes with optimal active films inhibited the growth of a four-strain cocktail suspension of E. coli O157:H7 by ∼1.6 log units after 6 days of chilled storage. Overall, the study highlights the benefits of citrus wastes valorization, provides evidence of potential applicability of the fabricated novel edible GFPec-based films as candidates for antimicrobial food packaging, shelf life extension of fresh-cut produce, and supports their consideration as promising eco-friendly alternatives to synthetic food packaging materials.