The knowledge of the stability and physical properties of film-forming solutions is necessary for optimizing the process design of films. In order to evaluate their applicability for the production of edible films, the rheological and microstructural properties, particle size and physicochemical stability of aqueous emulsions of low methoxyl pectin and sunflower waxes from normal and high-oleic hybrids were assessed. Emulsions were prepared with different pectin concentrations (1, 2 and 3% w/w) and wax proportions (0.1, 0.2 and 0.3 g/g pectin). The rheological behavior was best described by the power law model. The values of the behavior index (n) were close to 1, exhibiting a behavior close to Newtonian fluids. The addition of waxes caused an increase in viscosity and shear stress. The particle size of the emulsions made with waxes from high-oleic sunflower was smaller than those from the normal hybrid. In most cases, size distributions with greater height and less amplitude were obtained, mainly when the pectin content was higher. Confocal images allowed to observe the presence of waxes and their dispersion in the pectin matrix. Destabilization phenomena such as sedimentation, coalescence and creaming were observed at long test times independent of the wax origin. These results evidence the potential use of these emulsions for the manufacture of edible films.

为了优化薄膜的工艺设计，必须具备成膜溶液的稳定性和物理性质的知识。为了评估其在生产可食用膜中的适用性，评估了来自普通和高油酸杂种的低甲氧基果胶和向日葵蜡的水性乳液的流变学和微观结构特性，粒度和理化稳定性。制备了不同果胶浓度（1、2和3％w）的乳液/ w）和蜡比例（0.1、0.2和0.3 g / g果胶）。幂律模型最好地描述了流变行为。行为指数（n）的值接近于1，表现出接近牛顿流体的行为。蜡的添加引起粘度和剪切应力的增加。用高油酸向日葵蜡制得的乳液的粒径要比普通杂种的小。在大多数情况下，主要是在果胶含量较高时，获得了具有较高高度和较小振幅的尺寸分布。共聚焦图像可以观察到蜡的存在及其在果胶基质中的分散。在较长的测试时间内观察到了不稳定的现象，例如沉淀，聚结和乳化，而与蜡的来源无关。