The purpose of the study: creating and researching edible films based on polysaccharides. The object of study: the influence of different concentrations of pectin on the physicochemical properties of starch-based edible films, such as strength, transparency, and vapor permeability, in order to determine the optimal conditions for obtaining films with improved properties for use in food packaging. The subject of research: the study of the effect of different concentrations of pectin on the physicochemical properties of edible films based on starch to obtain an optimal recipe for creating edible films. The following tasks were solved: – make samples of edible film or coating; – determine the complex organoleptic index of the studied film samples; – determine the vapor permeability index of the studied film samples; – determine the destructive stress during stretching and elongation. The theoretical material of the work describes the chemical properties of starch and pectin. The practical component is aimed at synthesizing an edible film and determining organoleptic properties, the vapor penetration index, and the destructive stress of the film. A set of studies has been carried out on developing formulations of edible films based on starch with the addition of pectin polysaccharide, which is contained in beet juice. In this paper, the properties of films were investigated depending on the pectin content in the mixture. It was established that the investigated films’ barrier properties (vapor permeability) are equal to those produced from traditional polymers (PEVT, PP, PVC) under conditions of the same thickness and are 0.5 mg / m×h×Pa. Also, the study of the physical and mechanical properties of the films showed that the destructive tensile stress, which ranged from 3 MPa to 4.3 MPa, depending on the formulation, is sufficient to use as a material for packaging. It has been established that all samples have good organoleptic properties that allow the use of these films as “edible films.” On the basis of such materials, you can create films that can be effectively used for food packaging. Keywords: edible packaging, polysaccharides, starch, pectins, vapor permeability, organoleptic, ecology.