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Lo scopo della tesi è di caratterizzare i rischi per la salute umana, che derivano dall’inquinamento delle acque (acque sotterranee) e dal cibo (riso) tramite l’applicazione e lo sviluppo di nuove tecniche analitiche. La tecnica “diffusive gradients in thin films (DGT)” con resina a base di ferrihydrite, è stata studiata per l'accumulo delle forme inorganiche (As(III) e As(V)) e organiche (DMA(V) e MMA(V)) di Arsenico in matrici acquose. I DGT sono stati applicati su campioni di acque sotterranee, raccolti in sei diverse città del Nord Italia, dove la concentrazione di As è molto alta. Antimonio (Sb) è associato all’As in diversi studi perché le proprietà fisiche e chimiche di questi due elementi sono simili, ed esso è stato recentemente riconosciuto come contaminante dell'acqua. In questa tesi per la prima volta sono state riportate le prestazioni dettagliate dei DGT con ferrihydrite, impiegati in soluzioni acquose di Sb(III) e Sb(V). L’analisi delle forme chimiche di Sb(III) e Sb(V) in campioni acquosi è stata realizzata con l’applicazione della diluizione isotopica. In generale il riso, a differenza di altri prodotti alimentari di origine terrestre, contiene quantità significative di Arsenico inorganico. L’analisi della speciazione di As è stata realizzata in 70 campioni di riso italiano, rappresentativo di diversi tipi di coltivazione. Le forme più abbondanti nel riso erano As(III) e DMA(V). Inoltre è stato interessante studiare la localizzazione dell’As nel chicco di riso, sottoposto a diversi processi di lavorazione (risone, riso integrale e lavorato con o senza parboiling), perché sia la distribuzione che la presenza delle diverse forme chimiche nel chicco sono fattori chiave che controllano la biodisponibilità del contaminante. La distribuzione dell’ As nei chicchi di riso di due varietà (Gladio e Ronaldo) sottoposti a diversi processi, è stato determinato con Laser Ablation ICP-MS. In realtà il contenuto di As era più alto nei chicchi di riso non-parboiled rispetto a quello parboiled. La relazione tra intensità dell’As e le varie parti del chicco di riso ha rivelato che i livelli di As diminuisco dalla parte esterna verso la posizione centrale, mentre i valori di As sembrano essere simili tra la parte media e interna dei non parboiled. / The aim of this thesis was to explore new analytical techniques as well as to carry out further characterisations of human health risks, which derive from water pollution, in particular groundwater, and food, in particular rice. The prevention of water pollution is an environmental aspect, that includes monitoring of both natural enrichment and outside pollution with routine analysis but also with new techniques, e.g. the application of passive sampling techniques and advanced technologies. The diffusive gradients in thin films (DGT) technique with ferrihydrite adsorbent, has been investigated for the accumulation of different species of Arsenic (As), like Inorganic Species (arsenite and arsenate) and Organic Arsenic (dimethylarsinic and monomethylarsenate) in aqueous matrix. To evaluate the performance of DGT method for accumulation of arsenic species, after deployment in synthetic solutions, DGT devices were carried out on groundwaters collected in six different towns in the North of Italy, where the As concentration is very high. Recently, health effects at arsenic exposures have been observed in areas where levels of inorganic As in drinking water are not excessive. Antimony (Sb) is associated to As in several studies because the physical and chemical properties of these two elements are similar, and it has been recently recognized as water contaminant. In this thesis I reported for the first time detailed performance characteristics of the Fe-oxide gel associated to DGT devices deployed in known aqueous solutions of trivalent and pentavalent Sb. Speciation analysis of Sb(III) and Sb(V) in aqueous samples was performed through extraction and on-line determination of isotope dilution concentration after a chromatographic separation. Generally rice, unlike food products of terrestrial origin, contains significant amounts of inorganic arsenic. Recently some Government Organizations (e.g. EFSA) debated the possibility to set an upper limit for total and inorganic arsenic in rice. Arsenic speciation was realized in 70 Italian rice samples from different representative cultivation conditions. The most abundant forms in rice were As(III) and DMA(V). After that, it was fundamental to investigate the localization of As in rice grains in different processes (raw, brown and milled rice with or without parboiling technique), because both speciation and distribution throughout the grain are key factors controlling bioavailability of the contaminant. The As distribution in rice grains of two varieties (Gladio and Ronaldo) from different processes, was determined by LA-ICP-MS. The distribution of As varied between the various parts of the grains (exterior, medium and interior part). During parboiling, the partial boiling of food as the first step in the cooking process, arsenic might have released from the grain to the boiling water. Thus, parboiling of rice grain may reduce the magnitude of arsenic intake in human body. Actually the As content was higher in non-parboiled rice grain than in parboiled rice. The relationship between As intensities and the different parts of rice grain revealed that As levels decreased from the external part towards the middle position, and then the intensity values seem to be similar between medium and internal part in non parboiled products.

In a worldwide context where the community has to make giant leaps forward to contain the catastrophic consequences of climate change, we need to face the discordant “How do we power our economies?” with green and circular solutions instead of hiding behind the hypocrisy of fossil fuels. Biomass, renewable, abundant, and cheap, can trigger a shift towards a zero-carbon emission economy, in which it substitutes fossil fuels for the production of energy and materials. Among the strategies to valorize biomass, hydrothermal processes are green pathways for producing biofuels and bio-based materials. However, research has yet to fill several gaps to make these processes ready for industrial scaling and spreading. Therefore, along with this Ph.D. thesis, we provide new insights into hydrothermal processes, touching several scientific areas: from in-depth research around the thermochemical fundamentals to the engineering of new sustainable and biorefinery concepts. Through fundamental research, we try to answer “What’s happening during hydrothermal processes?” facing the enormous complexity of the process by investigating chemical pathways, kinetics, and thermodynamics. Facing sustainability, we explored the coupling of hydrothermal conversion with concentrated solar energy to develop a zero-energy process and the integration of hydrothermal carbonization with subsequent treatments to valorize by-products.

The present work regards the development of a methodology for the study of atmospheric particulate matter (PM) which is alternative to instrumental measurements. The methodology developed exploits the surfaces already present in the field as samplers of PM. In particular, conifer needles and building facades are employed to investigate different temporal ranges: conifer needles potentially retain particles circulating in the atmosphere from the recent past up to now, while building facades could retain particles from an older period up to know. The field of application of the approach developed are the situations in which a wide territory must be monitored, eventually including remote locations, or information on past pollution scenario must be reconstructed in the absence of monitoring stations. For instance, the evaluation of the improved efficiency of off-gas abatement systems of industrial plants is a typical case of application. These pollution sources affect large areas and might have been active before regulation on air quality required constant monitoring of their emissions. Typically in such a case the methodology could assist in evaluating how large was in the past and it is nowadays the area of impact of the plant. In general, such an approach could be valuable whenever relying on instrumental measurements is cost and time consuming in terms of installing a large network of monitoring stations to study the dispersion of pollutants from a single or few sources. To have a detailed description of the spatial distribution of pollutant particles, they are studied individually with subsequent higher magnification. Where no traces of a source are detected by scanning electron microscopy coupled with energy dispersive x-ray spectroscopy (SEM-EDXS), the samples are analyzed with the higher resolution of transmission electron microscopy coupled with energy dispersive x-ray spectroscopy (TEM-EDXS) and selected area electron diffraction (SAED) in order to make sure that no smaller particles, able to travel farther from their source, are present at a certain site. All data provided by electron microscopy analysis of particles collected by conifer needles are placed in the context of elemental concentrations measured by inductively coupled plasma atomic emission spectroscopy (ICP-AES), which is a bulk analytical technique. The same is not possible for the data on single particles present on building facades given the inorganic matrix of the substrate, especially in the case of metal oxide paints, which does not allow the bulk measurement. Both the preparation of the samples for bulk analytical techniques and single particle analysis by electron microscopy were optimized. For method development and evaluation, the analytical protocol was applied to estimate spatial and temporal trends of accumulation of inorganic pollutants that can be related with changes in the emissions of atmospheric pollutants by an electric arc furnace (EAF) steelmaking plant located in a test site. The benefits of combining the single particle and bulk analytical techniques emerged especially for the discrimination of the emissions from different sources.

Penicillium nordicum è un importante contaminante di salumi, rappresentanando il 10 % e il 26 % della popolazione di Penicillium spp . isolati , rispettivamente dall'aria e dai prodotti carnei stagionati in un'indagine gestita in Italia ( Battilani et al. , 2007). Diverse colonie di P. nordicum isolate dai salumi hanno dimostrato di essere importanti produttori di ocratossina A , OTA ( Sansom e Frisvad , 2004 . Pietri et al, 2006 ; . Battilani et al , 2010). Attualmente, l'impostazione appropriata delle condizioni ambientali (temperatura, umidità relativa e circolazione dell'aria ), è l'unico strumento accettato per impedire la crescita incontrollata di P. nordicum all'interno degli impianti di stagionatura attraverso una accurata analisi dei punti critici di controllo e l’ideazione di un relativo piano HACCP (Hazard Analysis and Critical Control Points) ben struttutato ( Asefa et al , 2011; Virgili et al , 2012). Anche se il sistema HACCP è stato applicato con successo nel settore alimentare ci sono rischi per la sicurezza alimentare non attentamente considerati. Questo è particolarmente vero per quanto riguarda i rischi micotossigeni associati ai prodotti alimentari di origine animale. Il termine "rischi micotossigeni" è utilizzato da Asefa et al. ( 2011) per descrivere lieviti patogeni e metaboliti secondari tossici prodotti da specie fungine tossigene che contaminano i prodotti alimentari e incidono sulla sicurezza alimentare. La maggior parte dei piani HACCP nelle attività di trasformazione alimentare, come ad esempio la produzione di formaggi e di prodotti carnei stagionati, tiene in considerazione principalmente il rischio derivante da agenti batterici (Arvanitoyannis e Mavropoulos, 2000; Barbuti e Parolari, 2002) anche se tali prodotti alimentari vengono spesso contaminati da funghi micotossigeni e dai loro metaboliti (Spotti et al 1989; Spotti et al , 2001a; Battilani et al 2007). Pertanto, dovrebbe essere cruciale definire un piano HACCP specificamente incentrato sui rischi micotossigeni. L'identificazione, il controllo e la standardizzazione della micoflora superficie dei salumi è fondamentale per preservare la sicurezza delle produzioni e la salute dei consumatori . Questo è il contesto in cui deve essere valutata l’efficacia e l’affidabilità per l’identificazione delle popolazioni di Penicillium spp di interessante per la produzione alimentare. In questo contesto , il progetto di ricerca di questa tesi di dottorato ha cercato di approfondire le conoscenze su tali tematiche con l'intento di limitare il rischio micotossigeno nella catena di produzione dei prodotti carnei stagionati. Sono stati affrontati i seguenti argomenti: 1 . studio della composizione e dinamica della microflora fungina presente sulla superficie dei salumi (prodotto testato, salame) e l'aria di ambienti di stagionatura tenendo conto dell'influenza di alcuni parametri di processo (inoculo starter, temperatura, fase produttiva). 2 . sviluppo di un metodo MALDI TOF MS per l'identificazione di Penicilium a livello di specie per le prospettive future di screening diretti della microflora presente sui salumi. 3 . confronto e integrazione di diverse tecniche, come l'analisi morfologica, l’analisi molecolare e l’analisi tramite spettrometria di massa, per l'identificazione delle specie di Penicillium presenti nei salumi. 4 . valutazione dei lieviti selezionati, isolati dalla superficie di prosciutto crudo, per competere con P. nordicum ed inibire l'accumulo di OTA nella prospettiva del loro uso come starter superficiali con funzione di agenti di biocontrollo. / Penicillium nordicum is an important contaminant of cured meat products, representing 10% and 26% of the Penicillium spp. isolated, respectively, from the air or the products in a survey managed in Italy (Battilani et al., 2007). Several P. nordicum cured meat isolates proved to be important producers of ochratoxin A, OTA (Sansom and Frisvad, 2004; Pietri et al., 2006; Battilani et al., 2010). Currently, the appropriate setting of environmental conditions (temperature, relative humidity and air circulation), is the only accepted tool to prevent the uncontrolled growth of P. nordicum inside dry-curing plants through a carefully structured Hazard Analysis Critical Control Point (HACCP) plan (Asefa et al., 2011; Virgili et al., 2012). Even if the HACCP system has been successfully applied in the food industry, there are food safety hazards not carefully considered. This is especially true with regard to mycotoxigenic hazards associated with animal food products. The term “mycotoxigenic hazards” is used by Asefa et al. (2011) to describe pathogenic yeasts and toxic secondary metabolites of toxigenic moulds that contaminate food products and affect food safety. Most HACCP plans in food processing activities, such as the production of cheese and dry-cured meat products, considered mainly bacterial agents (Arvanitoyannis and Mavropoulos, 2000; Barbuti and Parolari, 2002), even if such food products get often contaminated with mycotoxigenic fungi and their metabolites (Spotti et al 1989; Spotti et al., 2001a; Battilani et al 2007). Therefore, it should be crucial to define a HACCP plan specifically focused on the mycotoxigenic hazards. The identification, control and standardization of the surface mycoflora of cured meat products is mandatory to preserve the productions safety and the consumers health. This is the context of the effectiveness and reliability evaluation for the Penicillium spp. identification methods of interesting species for food production. In this context, the research project of this PHD thesis tried to fill some gaps of knowledge with the attempt to limit the mycotoxigenic risk in the cured meat products chain. The following topics were faced: 1. study of the composition and dynamic of fungal microflora present on the surface of cured meat products (salami) and the air of seasoning environments taking into account the influence of some process parameters (starter inoculum, curing temperature, stage of seasoning). 2. development of a MALDI TOF MS method for the identification of Penicilium at species level for future direct screening perspectives of the microflora present on cured meat products. 3. comparison and integration of different techniques, as morphological, molecular and mass spectral analysis, for the identification of Penicillium species in cured meat products. 4. evaluation of selected yeasts, isolated from dry-cured ham surface, to compete with P. nordicum and to inhibit OTA accumulation in the perspective of their use as surface starter biocontrol agents.