Edible films and coatings represent a sustainable alternative to classic food packaging. Mucilage obtained from different sources has been used to develop novel edible packages. Pitahaya mucilage, containing water-soluble polysaccharides may help to film formation. The aim of this investigation was to evaluate the effect of glycerol (0.5–1% v/v) and pectin (1–1.5% w/v) addition on the properties of pitahaya mucilage and pectin-based films. Results showed that WVP and elongation increased when glycerol content was increased, whereas tensile strength and hardness were decreased. Glycerol or pectin addition did not show significant effect (p>0.05) on color and thickness of films. SEM images showed that incorporation of 1% of glycerol in the film-forming solution caused homogeneity in the polymeric matrix and made its surface smooth and regular, regardless of the amount of pectin added. Films showed almost entirely disintegration after 28-days of composting. These results will allow to select the most appropriate formulation to its possible application on food products.