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Brazilian pine seeds (Araucaria angustifolia) flour and husk powder were used to develop edible films. The Brazilian pine seed flour was used as the film matrix and the husk powder was incorporated in order to add fibers and polyphenols with antioxidant capacity. Six formulations were developed using 5.0% Brazilian pine seed flour with 1.5% glycerol and adding 0.5, 1.0, 1.5, 2.0 and 2.5% of seed husk. The addition of pine husk increased the thickness, apparent porosity, water vapor permeability, TSP, antioxidant capacity, redness (a^*) and yellowness (b^*) color, Young’s modulus, and dietary fiber (mainly insoluble fiber). Also, the presence of husk powder decreased the elongation at break and lightness (L^*). The pine seed husk films showed rougher surface and more porous matrix, visible in images. The FTIR (Fourier transform infrared) showed similar IR patterns from 600 to 4000 cm⁻¹ for all films developed …