The low cost of conventional non-biodegradable plastics, combined with their resistance and practicality, is a great excuse to continue using such materials in the production of food packaging. However, they have caused environmental pollution and problems to human health, encouraging the production of packaging with biodegradable materials, such as polysaccharides. Thus, this work aimed to produce and characterize films based on pectin and cassava starch for food packaging. For this, films were developed with concentrations of 25:75, 50:50, 75:25 and 100:0 of pectin/cassava starch, respectively, and characterized for their thickness, moisture, water solubility, oil permeability and coloring. As a result, it was observed that the thickness ranged from 0.063 mm to 0.078 mm. The moisture increased as pectin concentration increased, ranging from 10.87% to 11.45%, but without significant differences between samples. Regarding solubility, they showed high solubility in water, in which films with higher concentrations of pectin showed significantly higher solubility, ranging from 75.20 to 74.00%. Regarding coloration, all films showed high luminosity, with L* ranging from 89.26 to 91.74. At the same time, in a*, the films presented values from -0.72 to -0.58, that is, they tended to be red in color (negative value). While in b* (yellow/blue), the values increased according to the higher percentage of pectin, ranging from 4.39 to 13.34, evidencing the greater yellowing of the samples, which was confirmed with the H values around of 93°. All samples were impermeable to oil, with no volume of oil passing through the biofilms within 48 hours. Thus, it is concluded that the samples showed interesting characteristics to be used as food packaging and due to their hydrophilic properties, in future studies their specificities for use in oily products will be evaluated.