In response to the growing need for sustainable food packaging, this study explores using nature-based materials, specifically Pectin and Carboxymethyl Cellulose (CMC) derived from grapefruit peels, as alternatives to petroleum-based packaging films. These materials function as effective barriers, creating modified atmospheres that reduce respiration rates, minimize moisture exchange, and delay deterioration. Characterization of the fabricated Pectin/CMC films was determined through scanning electron microscope (SEM), reflection infrared spectrum (ATR-FTIR), water contact angle (WCA), and mechanical properties. The preservation ability of green grapes was compared with the preservation ability of commercial Pectin/CMC films during 10 days of preservation. Experimental results showed that the Pectin/CMC film made from grapefruit peels and the Pectin/CMC film made from commercial Pectin, CMC are suitable for food preservation. However, the food preservation ability of Pectin/CMC films formed by Pectin, CMC isolated from grapefruit peels showed higher retention of fruit weight and decreased organic acid content. This demonstrates the potential of the Pectin/CMC film as a superior alternative for sustainable and efficient grape preservatio