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Personal information
Marco Esti, 59 years old. Born on June 11th, 1960 in Naples (Italy). ORCID: https://orcid.org/0000-0001-7316-205X; Scopus ID: 6602826188; Researcher ID: C-3665-2019.
Current and previous positions and education
From 2016, he is Full Professor of Enzymatic Technology for Food Industry and Oenology (Department of Agriculture and Forestry Science-DAFNE) at Tuscia University (Viterbo, Italy); 2001-2015, Associate Professor at the Faculty of Agriculture, Tuscia University (Viterbo, Italy); 1991-2000, Researcher (permanent position) at the Faculty of Agriculture, Molise University (Campobasso, Italy). In 1985, Master’s degree in Agricultural Sciences at the University Federico II (Naples, Italy).
Institutional responsibilities
2006-2017, Coordinator of the Ph.D. Course on Food Biotechnology, Tuscia University (Viterbo, Italy); 2014-2016, Member of the Scientific Research Committee of Tuscia University (Viterbo, Italy); Delegate of the Rector (Tuscia University, Viterbo, Italy) for EXPO 2015; 2012-2015, Tuscia Representative member of Consortium Italian Biocatalysis Center; 2001-2004, Coordinator of the Degree Course on Viticulture and Oenology (Velletri, Tuscia University (Viterbo, Italy).
Academic and Scientific memberships
From 2002, Member of the Association International Groupe Polyphenols; from 2003, Member of the Italian Society of Food Sciences and Technologies; from 2003, Academic Affiliate of the National Academy of the olive and oil; from 2011, Corresponding Member of the Academy of vine and wine.
Teaching activities (starting from the most recent)
2004-2019, he is Professor of Oenology (70 hours per year) and Enzymatic Technology for Food Industry (50 hours per year) at Tuscia University (Viterbo, Italy); 2001-2013, Contract Professor of Food Technology and Food Storage Technologies at the University of Rome II – Tor Vergata (Rome, Italy); 1994-2002, Contract Professor of Food Packaging and distribution technologies, Oenology and Food Biotechnology at Molise University (Campobasso, Italy).
Supervision of graduate students and postdoctoral fellows
2001 to today 6 Postdoctoral, 8 Ph.D. students, 24 Masters students and 23 Degree students at Tuscia University, (Viterbo, Italy).
Co-ordination of projects (from the most recent)
Project Title: Innovative enzymatic approaches for sustainable beer clarification. Funding source: Lazio Region (2019-2021). Scientific Project Coordinator
Project Title: Enzymatic bioreactors for wine detoxification. Funding source: Ministry of Agricultural Food and Forestry Policies (2011-2015). Scientific Project Coordinator
Project Title: Characterization of cistein beta-lyase activity of different yeast strains. Funding source: Minister of the Research and University, PRIN 2008 (2010-2011). Research Unit Coordinator
Project Title: Immobilized enzymes for wine detoxification. Funding source: Ministry of Agricultural Food and Forestry Policies (2008-2010). Scientific Project Coordinator
Project Title: Free enzymes for wine detoxification. Funding source: Ministry of Agricultural Food and Forestry Policies (2002-2005). Scientific Project Coordinator
Examples of leadership in industrial innovation
Since 2002, the Principal Investigator has coordinated ca. 20 research projects funded by food, biotechnological and high technology companies. Almost 5 companies have established long-term cooperation projects with the Principal Investigator’s laboratory.
Publications
More than 130 scientific publications, 71 articles recorded in ISI Web of Science (https://apps.webofknowledge.com/summary.do?product=WOS&parentProduct=WOS&search_mode=GeneralSearch&parentQid=&qid=1&SID=F4Pr1o134ubCktWLFZi&&update_back2search_link_param=yes&page=1 ). As recorded by ISI Web of Science, the publications reviewed were cited 1.422 times, with an average of citations for each equal to 19,48 and an index "h" equal to 20. The index “h” from SCOPUS is 21.
Area of expertise
[i] Innovative application of enzymes in agro-food processing industry, namely immobilized enzymes, carriers from biopolymers, novel cross-linkers, and bioreactors; [ii] Sustainable approaches to the production of quality still and sparkling wines; [iii] Phenolic compounds, particularly pigments, their reactions and influence on the quality during processing and storage of wine, virgin olive oils and fruit juice; and [iv] Electrochemical biosensors to simplify the control of technological processes and to improve food quality and safety.
Patent
1 International patent: N°: 13178535.4 – 1358; Deposition date: 20/09/2013 “Food product preparation method” Assignee: C.S.I. Compagnie Surgelati Italiana S.P.A.
List of the publications 2014-2018
1. 2018 - Peer reviewed article
Liburdi K, Emiliani Spinelli S, Benucci I, Lombardelli C, Esti M (2018). A preliminary study of continuous milk coagulation using Cynara cardunculus flower extract and calf rennet immobilized on magnetic particles. FOOD CHEMISTRY, vol. 239, p. 157-164, ISSN: 0308-8146, doi: 10.1016/j.foodchem.2017.06.093
2. 2018 - Peer reviewed article
Benucci I, Liburdi K, Cacciotti I, Lombardelli C, Zappino M, Nanni F, Esti M (2018). Chitosan/clay nanocomposite films as supports for enzyme immobilization: An innovative green approach for winemaking applications. FOOD HYDROCOLLOIDS, vol. 74, p. 124-131, ISSN: 0268-005X, doi: 10.1016/j.foodhyd.2017.08.005
3. 2018 - Peer reviewed article
Benucci I, Cerreti M, Liburdi K, Nardi T, Vagnoli P, Ortiz-Juliend A, Esti M (2018). Pre-fermentative cold maceration in presence of non-Saccharomyces strains: Evolution of chromatic characteristics of Sangiovese red wine elaborated by sequential inoculation. FOOD RESEARCH INTERNATIONAL, vol. 107, p. 257-266, ISSN: 0963-9969, doi: 10.1016/j.foodres.2018.02.029
4. 2018 - Peer reviewed article
Benucci I, Luziatelli F, Cerreti M, Liburdi K, Nardi T, Vagnoli P, Ruzzi M, Esti M (2018). Pre-fermentative cold maceration in the presence of non-Saccharomyces strains: effect on fermentation behaviour and volatile composition of a red wine. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, vol. 24, p. 267-274, ISSN: 1322-7130, doi: 10.1111/ajgw.12326
5. 2017 - Peer reviewed article
Benucci I, Río Segade S, Cerreti M, Giacosa S, Paissoni MA, Liburdi K, Bautista-Ortín AB, Gómez-Plaza E, Gerbi V, Esti M, Rolle L (2017). Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes. FOOD CHEMISTRY, vol. 237, p. 756-765, ISSN: 0308-8146, doi: 10.1016/j.foodchem.2017.06.003
6. 2017 - Peer reviewed article
Memoli A, Albanese D, Esti M, Lombardelli C, Crescitelli A, Di Matteo M, Benucci I (2017). Effect of bug damage and mold contamination on fatty acids and sterols of hazelnut oil. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol. 243, ISSN: 1438-2377, doi: 10.1007/s00217-016-2778-x
7. 2017 - Peer reviewed article
Liburdi K, Benucci I, Lombardelli C, Esti M (2017). Identification and characterization of lipoxygenase in fresh culinary herbs. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol. 20, p. 1470-1478, ISSN: 1094-2912, doi: 10.1080/10942912.2016.1211678
8. 2017 - Peer reviewed article
Benucci I, Fiorelli V, Lombardelli C, Liburdi K, Esti M (2017). Kinetic characterization of arginase from Saccharomyces cerevisiae during alcoholic fermentation at different temperatures. LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE, vol. 82 , p. 268-273, ISSN: 0023-6438, doi: 10.1016/j.lwt.2017.04.044
9. 2017 - Peer reviewed article
Cerreti M, Liburdi K, Benucci I, Emiliani Spinelli S, Lombardelli C, Esti M (2017). Optimization of pectinase and protease clarification treatment of pomegranate juice. LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE, vol. 82, p. 58-65, ISSN: 0023-6438, doi: 10.1016/j.lwt.2017.04.022
10. 2017 - Peer reviewed article
Cerreti M, Ferranti P, Benucci I, Liburdi K, De Simone C, Esti M (2017). Thiol precursors in Grechetto grape juice and aromatic expression in wine. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol. 243 , p. 753-760, ISSN: 1438-2377, doi: 10.1007/s00217-016-2789-7
11. 2017 - Peer reviewed article
Cerreti M, Markošová K, Esti M, Rosenberg M, Rebroš M (2017). Immobilisation of pectinases into PVA gel for fruit juice application. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 52 (2), 531-539 ISSN: 09505423, doi: 10.1111/ijfs.13309 (IF: 1.504)
12. 2016 - Peer reviewed article
Benucci I, Lombardelli C, Cacciotti I, Liburdi K, Nanni F, Esti M (2016). Chitosan beads from microbial and animal sources as enzyme supports for wine application. FOOD HYDROCOLLOIDS, 61, 191-200, ISSN: 0268-005X, doi: 10.1016/j.foodhyd.2016.05.016 (IF: 3.858)
13. 2016 - Peer reviewed article
Cerreti M, Liburdi K, Benucci I, Esti M (2016). The effect of pectinase and protease treatment on turbidity and on haze active molecules in pomegranate juice. LWT-FOOD SCIENCE AND TECHNOLOGY, 73, 326-333, ISSN: 0023-6438, doi: 10.1016/j.lwt.2016.06.030 (IF: 2.711)
14. 2016 - Peer reviewed article
Benucci I, Cappannella E, Liburdi K, Esti M (2016). Inhibitory effect of ethanol, sulphur dioxide and proanthocyanidinic tannins on lysozyme antimicrobial activity in model wine. LWT-FOOD SCIENCE AND TECHNOLOGY, 73, 320-325, ISSN: 0023-6438, doi: 10.1016/j.lwt.2016.06.035 (IF: 2.711)
15. 2016 - Peer reviewed article
Cerreti M, Ferranti P, Benucci I, Liburdi K, de Simone C, Esti M (in press). Thiol precursors in Grechetto grape juice and aromatic expression in wine. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, ISSN: 1438-2377, doi: 10.1007/s00217-016-2789-7 (IF: 1.433)
16. 2016 - Peer reviewed article
Cacchiarelli L , Carbone, A, Esti M, Laureti T, Sorrentino A (2016). Assessing Italian wine quality and prices: de gustibus non disputandum est. BRITISH FOOD JOURNAL, 118 (5), 1006-1024, ISSN: 0007070X, doi: 10.1108/BFJ-03-2015-0108 (IF: 0.973)
17. 2016 - Peer reviewed article
Benucci I, Liburdi K, Cerreti M, Esti M (2016). Characterization of Active Dry Wine Yeast During Starter Culture (Pied de Cuve) Preparation for Sparkling Wine Production. JOURNAL OF FOOD SCIENCE, 81, M2015-M2020, ISSN: 0022-1147, doi: 10.1111/1750-3841.13379 (IF: 1.649)
18. 2016 - Peer reviewed article
Liburdi K, Benucci I, Palumbo F, Esti M (2016). Lysozyme immobilized on chitosan beads: Kinetic characterization and antimicrobial activity in white wines. FOOD CONTROL, 63, 46 -52, ISSN: 0956-7135, doi: 10.1016/j.foodcont.2015.11.015 (IF: 3.388)
19. 2016 - Peer reviewed article
Benucci I, Lombardelli C, Liburdi K, Acciaro G, Zappino M, Esti M (2016). Immobilised native plant cysteine proteases: packed-bed reactor for white wine protein stabilisation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 53, 1130-1139, ISSN: 0022-1155, doi: 10.1007/s13197-015-2125-4 (IF: 1.241)

20. 2016 - Peer reviewed article
Cappannella E, Benucci I, Lombardelli C, Liburdi K, Bavaro T, Esti M (2016). Immobilized lysozyme for the continuous lysis of lactic bacteria in wine: Bench-scale fluidized-bed reactor study. FOOD CHEMISTRY, vol. 210 , p. 49-55, ISSN: 0308-8146, doi: 10.1016/j.foodchem.2016.04.089 (IF: 4.052)
21. 2015 - Peer reviewed article
Zappino M, Cacciotti I, Benucci I, Nanni F, Liburdi K, Valentini F, Esti M (2015). Bromelain immobilization on microbial and animal source chitosan films, plasticized with glycerol, for application in wine-like medium: Microstructural, mechanical and catalytic characterisations. FOOD HYDROCOLLOIDS, vol. 45, p. 41-47, ISSN: 0268-005X, doi: 10.1016/j.foodhyd.2014.11.001 0268-005X
22. 2015 - Peer reviewed article
Benucci I, Esti M, Liburdi K (2015). Effect of wine inhibitors on the proteolytic activity of papain from Carica papaya L. latex. BIOTECHNOLOGY PROGRESS, vol. 31, p. 48-54, ISSN: 8756-7938, doi: DOI 10.1002/btpr.2015
23. 2015 - Peer reviewed article
Cerreti M, Esti M, Benucci I, Liburdi K, De Simone C, Ferranti P (2015). Evolution of S-cysteinylated and S-glutathionylated thiol precursors during grape ripening of Vitis vinifera L. cvs Grechetto, Malvasia del Lazio and Sauvignon Blanc. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, vol. 21, p. 411-416, ISSN: 1322-7130, doi: 10.1111/ajgw.12152
24. 2015 - Peer reviewed article
Esti M, Benucci I, Liburdi K, Garzillo AMV (2015). Immobilized pineapple stem bromelain activity in a wine-like medium: Effect of inhibitors. FOOD AND BIOPRODUCTS PROCESSING, vol. 93, p. 84-89, ISSN: 0960-3085, doi: 10.1016/j.fbp.2013.12.001
25. 2015 - Peer reviewed article
Portarena S, Farinelli D, Lauteri M, Famiani F, Esti M, Brugnoli E (2015). Stable isotope and fatty acid compositions of monovarietal olive oils: Implications of ripening stage and climate effects as determinants in traceability studies. FOOD CONTROL, vol. 57 , p. 129 -135, ISSN: 0956-7135, doi: 10.1016/j.foodcont.2015.03.052
26. 2014 - Peer reviewed article
Merendino N, Molinari R, Costantini L, Mazzucato A, Pucci A, Bonafaccia F, Esti M, Ceccantoni B, Papeschi C, Bonafaccia G (2014). A new “functional” pasta containing tartary buckwheat sprouts as an ingredient improves the oxidative status and normalizes some blood pressure parameters in spontaneously hypertensive rats. FOOD & FUNCTION, vol. 5, p. 1017-1026, ISSN: 2042-6496, doi: 10.1039/C3FO60683J
27. 2014 - Peer reviewed article
Benucci I, Esti M, Liburdi K (2014). Effect of free and immobilised stem bromelain on protein haze in white wine. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, vol. 20, p. 347-352, ISSN: 1322-7130, doi: 10.1111/ajgw.12093
28. 2014 - Peer reviewed article
Pati S, Crupi P, Benucci I, Antonacci D, Di Luccia A, Esti M (2014). HPLC-DAD–MS/MS characterization of phenolic compounds in white wine stored without added sulfite. FOOD RESEARCH INTERNATIONAL, vol. 66, p. 207-215, ISSN: 0963-9969, doi: 10.1016/j.foodres.2014.09.017
29. 2014 - Peer reviewed article
Liburdi K, Benucci I, Esti M (2014). Lysozyme in Wine: An Overview of Current and Future Applications. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, vol. 13, p. 1062-1073, ISSN: 1541-4337, doi: 10.1111/1541-4337.12102
30. 2014 - Peer reviewed article
Pati S, La Notte D, Clodoveo M L, Cicco G, Esti M (2014). Reverse osmosis and nanofiltration membranes for the improvement of must quality. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol. 239, p. 595-602, ISSN: 1438-2377, doi: 10.1007/s00217-014-2255-3
31. 2014 - Peer reviewed article
Esti M, Palumbo F, Liburdi K, Benucci I, Garzillo A M V (2014). Kinetic Study of a Hen-Egg White Lysozyme-based Oenological Preparation. FOOD SCIENCE AND BIOTECHNOLOGY, ISSN: 1226-7708, doi: 10.1007/s10068-014-0

A.A. 2023/2024

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TECNOLOGIE ALIMENTARI ED ENOLOGICHE