Storage chains are looking for refrigerants in plastic-free packaging that are environmentally friendly, durable, and above all, reduce water waste. To address this need, a new food coolant based on pectin hydrogel from belladonna seeds and potato peel starch was developed. To do this, pectin and starch were extracted and then characterized and an ultrasonic treatment was carried out to improve its functional properties and obtain hydrogels with greater resistance. The proportions of pectin and starch were evaluated, the physicochemical characteristics (moisture, ash, methoxyl content and degree of esterification) were performed, and the functional properties (water absorption capacity and water retention capacity) were also determined. Initially, pectin and starch were characterized with a moisture content of 7.51 ± 0.07% and 5.27 ± 0.45%, ash of 2.14 ± 0.02% and 1.31 ± 0.08%, methoxyl of 28.13 ± 0.32% and 20.32 ± 0.04%, esterification degree of 46.91 ± 0.76% and 1.55 ± 0.34%, water absorption capacity and water retention capacity. 5 treatments were used to formulate the new base coolant (pectin-starch), T2 stood out as the optimal treatment, it stood out for its high-water retention, resistance and long defrosting time. This coolant is a promising alternative to conventional ice.