The mutable collagenous tissue (MCT) of echinoderms (e.g., sea cucumbers and starfish) is a remarkable example of a biological material that has the unique attribute, among collagenous tissues, of being able to rapidly change its stiffness and extensibility under neural control. However, the mechanisms of MCT have not been characterized at the nanoscale. Using synchrotron small-angle X-ray diffraction to probe time-dependent changes in fibrillar structure during in situ tensile testing of sea cucumber dermis, we investigate the ultrastructural mechanics of MCT by measuring fibril strain at different chemically induced mechanical states. By measuring a variable interfibrillar stiffness (E_IF), the mechanism of mutability at the nanoscale can be demonstrated directly. A model of stiffness modulation via enhanced fibrillar recruitment is developed to explain the biophysical mechanisms of MCT. Understanding the mechanisms of MCT quantitatively may have applications in development of new types of mechanically tunable biomaterials. Significance Collagen plays crucial biomechanical roles in a wide array of animal tissues, but its mechanical properties remain largely static over short timescales. However, echinoderms (sea cucumbers, starfish) are striking exceptions to this rule, having “mutable collagenous tissue” with changeable mechanical properties, enabling complex locomotion, postural maintenance, defense, and reproductive strategies. Using a high-resolution X-ray probe that measures how the building blocks—fibrils—of echinoderm connective tissue stretch, slide, or reorient in real time, we show that sea cucumbers achieve this remarkable property by changing the stiffness of the matrix between individual fibrils, rather than the properties of the fibrils themselves. Understanding the mechanisms of mutability in this unique tissue may help design novel mechanically tunable synthetic biomaterials.

Ice cream is a complex multi-phase colloidal soft-solid and its three-dimensional microstructure plays a critical role in determining the oral sensory experience or mouthfeel. Using in-line phase contrast synchrotron X-ray tomography, we capture the rapid evolution of the ice cream microstructure during heat shock conditions in situ and operando, on a time scale of minutes. The further evolution of the ice cream microstructure during storage and abuse was captured using ex situ tomography on a time scale of days. The morphology of the ice crystals and unfrozen matrix during these thermal cycles was quantified as an indicator for the texture and oral sensory perception. Our results reveal that the coarsening is due to both Ostwald ripening and physical agglomeration, enhancing our understanding of the microstructural evolution of ice cream during both manufacturing and storage. The microstructural evolution of this complex material was quantified, providing new insights into the behavior of soft-solids and semi-solids, including many foodstuffs, and invaluable data to both inform and validate models of their processing.

Ice cream is a complex multi-phase structure and its perceived quality is closely related to the small size of ice crystals in the product. Understanding the quantitative coarsening behaviour of ice crystals will help manufacturers optimise ice cream formulations and processing. Using synchrotron X-ray tomography, we measured the time-dependent coarsening (Ostwald ripening) of ice crystals in ice cream during cooling at 0.05 °C/min. The results show ice crystal coarsening is highly temperature dependent, being rapid from ca. −6 to −12 °C but significantly slower at lower temperatures. We developed a numerical model, based on established coarsening theory, to calculate the relationship between crystal diameter, cooling rate and the weight fraction of sucrose in solution. The ice crystal diameters predicted by the model are found to agree well with the measured values if matrix diffusion is assumed to be slowed by a factor of 1.2 due to the presence of stabilizers or high molecular weight sugars in the ice cream formulation.