Lante Anna

Immagine Lante Anna
ANNA LANTE . Master Degree in Agricultural Sciences; PhD in Applied Biocatalysis and Industrial Fermentations from the University of Bologna (Italy).

1996-1998: Contract Professor of Chemistry of fermentations, University of Padova
1998: Researcher of Food Technology, University of Padova
2002-present: Associate Professor, field of Food Science and Technology, Department DAFNAE University of Padova
2001-2008: member of PhD in "Viticulture, Oenology and wine marketing business."
2009-present: member of PhD School in "Animal and Food Science" research line Food Science
2012-present: member of the Committee of the University of Padua for Internships Active Learning (TFA)
2012-present: Coordinator of Bilateral Agreement L.L.P Higher Education Erasmus between Università di Padova (Dafnae Department) and Plovdiv University (Bulgaria).
2016-present: Member of the Commission for Patents and Technology transfer of the University of Padova.
2017: President of the Master degree of Food Science and Technology - School of Agricultural Sciences and Veterinary Medicine

•Member (since 1998) of the Italian Association of Food Technology (AITA)
•Member (since 1998) of the Italian Society of Food Science and Technology (SISTAL)
•Member (2006) of the American Chemical Society (ACS)
•Member (2006) of the Accademia dei Georgofili (Firenze, Italia))
•Member (2007) of the Accademia Italiana della Cucina (Milano, Italia)
Member (2010) of the Scientific Commission of Territorial Studies of Accademia Italiana della Cucina (Milano, Italia)

Since 1996, as contract professor, researcher and associate professor has taken the following courses:
“Chemistry of fermentation” “Processes of Food technology” “Technology of products of plant origin”
“Biotecnology and Food enzymology “: “Food Technology and Gastronomy” “Food Science and Technology”

2001-2004: Co-coordinator with Professor Paolo Spettoli of PRIN (MIUR) project prot 2001072288. Plant Bioactive compounds and food quality.
2004- 2005: Coordinator of the project entitled "Preparation of functional foods in the innovative process of baking." funded by Veneto Region- Italy. Output of this project was the Patent 0001384698 (IT- PD20070273).Applicants: Universita’ di Padova, Croigel Sas; Authors: Lante Anna, Spettoli Paolo; The invention concerns a method for the production of a functional frozen bread with antioxidant properties through the use of a polyphenolic extract of grape seeds, containing catechin and epicatechin, bioactive compounds with antioxidant activity.
2004-2006: Co-coordinator with Professor Paolo Spettoli of PRIN (MIUR) project prot.2004078721: “ The made in Italy food products promotion: the case of the Grappa” Output of this project was the Patent 0001378849 (WO 2008104555) Applicants: Universita’ di Padova, Universita “La Sapienza”, Rome. Authors: Lante Anna, Zocca Federico, Lomolino Giovanna, Spettoli Paolo, Bellincampi Daniela, Giovane Alfonso, Camardella Laura, Raiola Alessandro, Lionetti Vincenzo. The present patent application describes the use of a pectin methylesterase inhibitor protein or a portion thereof for reducing the methanol formation in grape must and marc and in products derived from them by fermentation and distillation.

2007-2009: participant and co-coordinator with Professor Paolo Spettoli of PRIN (MIUR) project prot.2006072800: “Research and exploitation of bioactive compounds and by products of processing industry of vegetable source products”.
2007-2008: responsible of local research unit in the project Prolife: "Potential use of probiotics in food products" call " districts and meta district 2007" funded by Veneto Region-Italy.
2011-2014 : responsible of the research unit of Padova University in the European Union FP7 Framework project FP7-AAT-2010-RTD-1 "Aerodynamic surfaces by advances multifunctional coatings". Coordination EADS Deutschland GMBH - The project uses a multidisciplinary approach to develop innovative "coatings" that will improve the energy efficiency of aircraft, reducing erosion, ice formation and adhesion of insects on the surface of the structure. Afferent to the project 12 European research groups from the private sector, industry and academia. This was represented by the University of Limerick (Ireland), University of Plovdiv (Bulgaria) and the 'University of Padua. The research group of Padova, at Department DAFNAE has been involved in developing DETERGENTS FORMULATIONS ECOFRIENDLY based on enzymes for the cleaning and sanitation of surfaces.
2013-2015: responsible of the research unit of Padova University in the project Nutrid’uva Cooperation project funded by Lombardia Region, Italy - Misure 124 law n. 8613 03/10/2012. The project, with the participation of academic and private research groups (University of Bologna and Padova), has as its objective the creation of functional drinks made from grape juice.

Selected peer-reviewed publications
Lante A., Barion G., Zannoni S., Pastore M.R., Tinello F., Dal Cortivo C., Vamerali T., Mosca G. An ecofriendly procedure to extract isoflavones from soybean seeds. (2018) Journal of Cleaner Production, 170, 1102–1110, DOI:10.1016.2017.09.218

Tinello F., Lante A., Bernardi M., Cappiello F., Galgano F., Caruso M.C., Favati F. (2017). Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils. Accepted for the publication in European Food Research and Technology. DOI: 10.1007/s00217-017-2995-y.

Tinello F., Vendramin V., Barros Divino V., Treu L., Corich V., Lante A., Giacomini A.
Co-fermentation of onion and whey: a promising synbiotic combination. (2017) Journal of Functional Foods, 39, pp.233-237. DOI: 10.1016/j.jff.2017.10.018

Tessari, P., Lante, A.
A multifunctional bread rich in beta glucans and low in starch improves metabolic control in type 2 diabetes: A controlled trial. (2017) Nutrients, 9 (3), art. no. 297, DOI: 10.3390/nu9030297

Tinello, F., Lante, A.
Evaluation of antibrowning and antioxidant activities in unripe grapes recovered during bunch thinning (2017) Australian Journal of Grape and Wine Research, 23 (1), pp. 33-41.
DOI: 10.1111/ajgw.12256

Kagkli, D.M., Corich, V., Bovo, B., Lante, A., Giacomini, A.
Antiradical and antimicrobial properties of fermented red chicory (Cichorium intybus L.) by-products (2016) Annals of Microbiology, 66 (4), pp. 1377-1386.
DOI: 10.1007/s13213-016-1225-3

Tessari, P., Lante, A., Mosca, G.
Essential amino acids: Master regulators of nutrition and environmental footprint?
(2016) Scientific Reports, 6, art. no. 26074, DOI: 10.1038/srep26074

Lante, A., Tinello, F., Lomolino, G.
The Use of Polyphenol Oxidase Activity to Identify a Potential Raisin Variety
(2016) Food Biotechnology, 30 (2), pp. 98-109. DOI: 10.1080/08905436.2016.1166125

Lante, A., Tinello, F., Nicoletto, M.
UV-A light treatment for controlling enzymatic browning of fresh-cut fruits
(2016) Innovative Food Science and Emerging Technologies, 34, pp. 141-147.
DOI: 10.1016/j.ifset.2015.12.029

Lante, A., Tinello, F.
Citrus hydrosols as useful by-products for tyrosinase inhibition
(2015) Innovative Food Science and Emerging Technologies, 27, pp. 154-159.
DOI: 10.1016/j.ifset.2014.11.001

Mihaylova, D., Lante, A., Krastanov, A.
Total phenolic content, antioxidant and antimicrobial activity of haberlea rhodopensis extracts obtained by pressurized liquid extraction
(2015) Acta Alimentaria, 44 (3), pp. 326-332. DOI: 10.1556/AAlim.2014.0009

Bovo, B., Carlot, M., Lombardi, A., Lomolino, G., Lante, A., Giacomini, A., Corich, V.
Exploring the use of Saccharomyces cerevisiae commercial strain and Saccharomycodes ludwigii natural isolate for grape marc fermentation to improve sensory properties of spirits
(2014) Food Microbiology, 41, pp. 33-41. DOI: 10.1016/

Mihaylova, D.S.P., Lante A. L., , Krastanov A..
A study on the antioxidant and antimicrobial activities of pressurized-liquid extracts of Clinopodium vulgare and Sideritis scardica
(2014) Agro Food Industry Hi-Tech, 25 (6), pp. 55-58.

Mihaylova, D.S., Lante, A., Tinello, F., Krastanov, A.I.
Study on the antioxidant and antimicrobial activities of Allium ursinum L. pressurised-liquid extract
(2014) Natural Product Research, 28 (22), pp. 2000-2005.
DOI: 10.1080/14786419.2014.923422

Lante, A., Friso, D.
Oxidative stability and rheological properties of nanoemulsions with ultrasonic extracted green tea infusion (2013) Food Research International, 54 (1), pp. 269-276.
DOI: 10.1016/j.foodres.2013.07.009

Quiroga, P.R., Grosso, N.R., Lante, A., Lomolino, G., Zygadlo, J.A., Nepote, V.
Chemical composition, antioxidant activity and anti-lipase activity of Origanum vulgare and Lippia turbinata essential oils (2013) International Journal of Food Science and Technology, 48 (3), pp. 642-649. DOI: 10.1111/ijfs.12011

Lante, A., Tinello, F., Lomolino, G.
Effect of UV light on microbial proteases: From enzyme inactivation to antioxidant mitigation
(2013) Innovative Food Science and Emerging Technologies, 17, pp. 130-134.
DOI: 10.1016/j.ifset.2012.11.002

Lomolino, G., Di Pierro, G., Lante, A.
A quantitative fluorescence-based lipase assay
(2012) Food Technology and Biotechnology, 50 (4), pp. 479-482.

Lante A., Zannoni, S., Andrighetto, C., Cattelan, A., Lombardi, A.
Characterization of microbial population and detection of some nutritional compounds in sauerkraut [Caratterizzazione della popolazione microbica e determinazione dialcunicomposti di interesse nutrizionale in campioni di crauti] (2012) Industrie Alimentari, 51 (525), pp. 12-19.

Lomolino, G., Lante, A.
Characterization of esterase activity in the Bianchetta trevigiana grape variety under reducing conditions (2012) International Journal of Wine Research, 4 (1), pp. 45-51.
DOI: 10.2147/IJWR.S37073

Cozzi, G., Prevedello, P., Stefani, A.L., Piron, A., Contiero, B., Lante, A., Gottardo, F., Chevaux, E.
Effect of dietary supplementation with different sources of selenium on growth response, selenium blood levels and meat quality of intensively finished Charolais young bulls
(2011) Animal, 5 (10), pp. 1531-1538. DOI: 10.1017/S1751731111000711

Lante, A., Nardi, T., Zocca, F., Giacomini, A., Corich, V.
Evaluation of red chicory extract as a natural antioxidant by pure lipid oxidation and yeast oxidative stress response as model systems (2011) Journal of Agricultural and Food Chemistry, 59 (10), pp. 5318-5324. DOI: 10.1021/jf2003317
Zocca, F., Lomolino, G., Lante, A.
Dog rose and pomegranate extracts as agents to control enzymatic browning
(2011) Food Research International, 44 (4), pp. 957-963. DOI: 10.1016/j.foodres.2011.02.010

Zuin, M.C., Lante, A., Zocca, F., Zanin, G., Zanin, G.
A Phytoalimurgic garden to promote wild edible plants (2010) Acta Horticulturae, 881, pp. 855-858.

Lomolino, G., Zocca, F., Spettoli, P., Zanin, G., Lante, A.
A preliminary study on changes in phenolic content during Bianchetta Trevigiana winemaking
(2010) Journal of Food Composition and Analysis, 23 (6), pp. 575-579.
DOI: 10.1016/j.jfca.2010.04.001

Di Pierro G, Lomolino G, Spettoli P, Lante A.
Comparison of proteolytic extracts from different Cynara scolymus L. varieties. (2010). Journal of Biotechnology, vol. 1505, ISSN: 0168-1656, doi: 10.1016/j.jbiotec.2010.09.320

Zocca, F., Lomolino, G., Lante, A.
Antibrowning potential of Brassicacaea processing water
(2010) Bioresource Technology, 101 (10), pp. 3791-3795.
DOI: 10.1016/j.biortech.2009.12.126

Lante, A., Zocca, F.
Effect of β-cyclodextrin addition on quality of precooked vacuum packed potatoes
(2010) LWT - Food Science and Technology, 43 (3), pp. 409-414.
DOI: 10.1016/j.lwt.2009.09.002

Zocca, F., Lomolino, G., Lante, A.
3,4-Dihydroxyphenylalanine gel diffusion assay for polyphenol oxidase quantification
(2008) Analytical Biochemistry, 383 (2), pp. 335-336.
DOI: 10.1016/j.ab.2008.09.001

Zocca, F., Lomolino, G., Spettoli, P., Lante, A.
A study on the relationship between the volatile composition of Moscato and Prosecco Grappa and enzymatic activities involved in its production (2008) Journal of the Institute of Brewing, 114 (3), pp. 262-269.

Zocca, F., Lomolino, G., Spettoli, P., Lante, A.
Deriphat 2-DE to visualize polyphenol oxidase in Moscato and Prosecco grapes
(2007) Electrophoresis, 28 (21), pp. 3992-3997. DOI: 10.1002/elps.200700376

Zocca, F., Lomolino, G., Curioni, A., Spettoli, P., Lante, A.
Detection of pectinmethylesterase activity in presence of methanol during grape pomace storage
(2007) Food Chemistry, 102 (1), pp. 59-65. DOI: 10.1016/j.foodchem.2006.01.061

Lante, A., Lomolino, G., Spettoli, P., Sambo, P., Gianquinto, G.
Effect of freezing and freeze-drying techniques on antioxidant activity of tomato fruits [Effetto dei trattamenti tecnologici di congelamento e liofilizzazione sull'attività antiossidante di pomodoro]
(2006) Industrie Alimentari, 45 (464), pp. 1270-1272.

Lomolino, G., Zocca, F., Spettoli, P., Lante, A.
Detection of β-glucosidase and esterase activities in wild yeast in a distillery environment
(2006) Journal of the Institute of Brewing, 112 (2), pp. 97-100.

Lante, A., Lomolino, G., Cagnin, M., Spettoli, P.
Content and characterisation of minerals in milk and in Crescenza and Squacquerone Italian fresh cheeses by ICP-OES (2006) Food Control, 17 (3), pp. 229-233.
DOI: 10.1016/j.foodcont.2004.10.010

Lomolino, G., Lante, A., Rizzi, C., Spettoli, P., Curioni, A.
Comparison of esterase patterns of three yeast strains as obtained with different synthetic substrates
(2005) Journal of the Institute of Brewing, 111 (2), pp. 234-236.

Rossetto, M., Lante, A., Vanzani, P., Spettoli, P., Scarpa, M., Rigo, A.
Red chicories as potent scavengers of highly reactive radicals: A study on their phenolic composition and peroxyl radical trapping capacity and efficiency
(2005) Journal of Agricultural and Food Chemistry, 53 (21), pp. 8169-8175.
DOI: 10.1021/jf051116n

Salmaso, S., Elvassore, N., Bertucco, A., Lante, A., Caliceti, P.
Nisin-loaded poly-L-lactide nano-particles produced by CO 2 anti-solvent precipitation for sustained antimicrobial activity (2004) International Journal of Pharmaceutics, 287 (1-2), pp. 163-173. DOI: 10.1016/j.ijpharm.2004.09.003

D'Incecco, N., Bartowsky, E., Kassara, S., Lante, A., Spettoli, P., Henschke, P.
Release of glycosidically bound flavour compounds of Chardonnay by Oenococcus oeni during malolactic fermentation (2004) Food Microbiology, 21 (3), pp. 257-265.
DOI: 10.1016/

Lante, A., Crapisi, A., Lomolino, G., Spettoli, P.
Chemical parameters, biologically active polyphenols and sensory characteristics of some Italian organic wines (2004) Journal of Wine Research, 15 (3), pp. 203-209.
DOI: 10.1080/09571260500142054

Rizzi, C., Lomolino, G., Lante, A., Crapisi, A., Spettoli, P., Curioni, A.
Solubilization and Activity Detection in Polyacrylamide Gels of a Membrane-Bound Esterase from an Oenological Strain of Saccharomyces Cerevisiae
(2003) Journal of the Institute of Brewing, 109 (3), pp. 187-193.

Lomolino, G., Rizzi, C., Spettoli, P., Curioni, A., Lante, A.
Cell vitality and esterase activity of saccharomyces cerevisiae is affected by increasing calcium concentration (2003) Agro Food Industry Hi-Tech, 14 (6), pp. 32-35.

Caliceti, P., Salmaso, S., Lante, A., Yoshida, M., Katakai, R., Martellini, F., Mei, L.H.I., Carenza, M. Controlled release of biomolecules from temperature-sensitive hydrogels prepared by radiation polymerization (2001) Journal of Controlled Release, 75 (1-2), pp. 173-181.
DOI: 10.1016/S0168-3659(01)00380-7

Lomolino, G., Lante, A., Crapisi, A., Spettoli, P., Curioni, A.
Detection of Saccharomyces cerevisiae carboxylesterase activity after native and sodium dodecyl sulfate electrophoresis by using fluorescein diacetate as substrate
(2001) Electrophoresis, 22 (6), pp. 1021-1023.
DOI: 10.1002/1522-2683()22:6<1021::AID-ELPS1021>3.0.CO;2-B

Lante, A., Crapisi, A., Krastanov, A., Spettoli, P.
Biodegradation of phenols by laccase immobilised in a membrane reactor
(2000) Process Biochemistry, 36 (1-2), pp. 51-58.
DOI: 10.1016/S0032-9592(00)00180-1

Lante, A., Crapisi, A., Pasini, G., Zamorani, A., Spettoli, P.
Characteristics of Laccase Immobilized on different supports for wine-making technology
(1996) Advances in Molecular and Cell Biology, 15 (PART A.), pp. 229-236.
DOI: 10.1016/S1569-2558(08)60311-2

Lante, A., Pasini, G., Crapisi, A., Scalabrini, P., Spettoli, P.
Activity of nisin immobilized in a hollow-fiber reactor
(1996) Annals of the New York Academy of Sciences, 799, pp. 529-532.
DOI: 10.1111/j.1749-6632.1996.tb33251.x

Pasini, G., Crapisi, A., Lante, A., Curioni, A., Zamorani, A., Spettoli, P.
Evaluation of bacteriocin activity produced in milk by Lactococcus lactis, subspecies lactis, immobilized in barium alginate beads. (1995) Annals of the New York Academy of Sciences, 750, pp. 465-468. DOI: 10.1111/j.1749-6632.1995.tb19997.x

Lante, A., Crapisi, A., Pasini, G., Scalabrini, P.
Nisin released from immobilization matrices as antimicrobial agent
(1994) Biotechnology Letters, 16 (3), pp. 293-298. DOI: 10.1007/BF00134628

Crapisi, A., Lante, A., Pasini, G., Spettoli, P.
Enhanced microbial cell lysis by the use of lysozyme immobilized on different carriers
(1994) Process Biochemistry, 28 (1), pp. 17-21. DOI: 10.1016/0032-9592(94)80031-6

Lante, A., Crapisi, A., Pasini, G., Zamorani, A., Spettoli, P.
Immobilized Laccase for Must and Wine Processing. (1992) Annals of the New York Academy of Sciences, 672 (1), pp. 558-562. DOI: 10.1111/j.1749-6632.1992.tb35669.x

Lante A; Zocca F; Spettoli P.; Lomolino G; Raiola A; Bellincampi D; Lionetti V;Giovane A; Camardella L (2007). Uso di un inibitore proteico della pectinmetilesterasi per la riduzione della formazione di metanolo in mosti di uva e vinacce e processo per la stessa" n° 0001378849 - 28.02.2007. Università di Padova. PCT/EP2008/052347.
Spettoli P; Lante A (2007). Pane surgelato funzionale con attività antiossidante. n°0001384698 - 08.08.2007. Applicants: 50% Università degli Studi di Padova e 50% Croigel SAS di Garbin Gianluigi &C.,Conselve (PD)
Spettoli P; Lante A.; Zamorani A; Lora L; Calicetti P; Veronese F (1995). Metodo per trattare alimenti con additivi GRAS e polimeri biodegradabili per attuare il metodo. Applicant: CNR VE95A000022.
Città /Località:Padova