Dr. Nelson F.L. Machado
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Representative Publications
View All Publications22 November 2018 in Agronomy for Sustainable Development
Journal Article
SBSara Bernardo
Sara Bernardo
L.-T. DinisNelson F.L. Machado
José Moutinho PereiraJournal Article
Bruna CarbasNelson F.L. MachadoDODavid Oppolzer
David Oppolzer
Luís FerreiraMQMarcelo Queiroz
Marcelo Queiroz
Ana Novo Barros +2
Phaseolus vulgaris L. is the most commonly consumed legume in the world, given its high vegetable protein content, phenolic compounds, and antioxidant properties. It also represents one of the most sustainable, low-carbon and sources of food available at present to man. This study aims to identify the nutrients, antinutrients, phenolic composition, and antioxidant profile of 10 common bean cultivars (Arikara yellow, butter, cranberry, red kidney, navy, pinto, black, brown eyed, pink eyed, and tarrestre) from two harvest years, thereby assessing the potential of each cultivar for specific applications in the food industry. Navy and pink eyed beans showed higher potential for enrichment of foodstuffs and gluten-free products due to their higher protein and amino acid contents. Additionally, red kidney, cranberry and Arikara yellow beans had the highest content of phenolic compounds and antioxidant properties, which can act as functional ingredients in food products, thus bringing health benefits. Our study highlights the potential of using specific bean cultivars in the development of nutrient-enriched food and as functional ingredients in diets designed for disease prevention and treatment.
Journal Article
Irene GouvinhasNelson F.L. MachadoCSCarla Sobreira
Carla SobreiraRDRaul Dominguez-Perles
Raul Dominguez-PerlesSGSónia Gomes
Sónia GomesAna Novo Barros +1
Olive oil displays remarkable organoleptic and nutritional features, which turn it into a foodstuff appreciated by consumers, and a basic component of the Mediterranean diet. Indeed, the noticed benefits of including olive oil in the diet have been assigned to the presence of diverse bioactive compounds with different molecular structures. These compounds confer a wide range of biological properties to this food matrix, including the prevention of distinct human diseases as well as the modulation of their severity. The most relevant bioactive compounds present in olive oil correspond to benzoic and cinnamic acids, phenolic alcohols and secoiridoids, and also flavonoids. Over the last decades, several studies, devoted to gaining a further insight into the relative contribution of the separate groups and individual compounds for their biological activities, have been conducted, providing relevant information on structure–activity relationships. Therefore, this paper critically reviews the health benefits evidenced by distinct phenolic compounds found in olive oils, thus contributing to clarify the relationship between their chemical structures and biological functions, further supporting their interest as essential ingredients of wholesome foods.
14 April 2021 in Food Reviews International
Journal Article
Bruna CarbasNelson F.L. Machado
Shivani Pathania
Carla BritesEREduardo As Rosa
Eduardo As RosaAna Novo BarrosLegumes are an important and sustainable source of protein, dietary fiber and phytochemicals. Due to their composition, legumes have been used in enriched foodstuffs and recognized as a vital food resource for human diet, reducing the risk of cardiovascular disease and cancer. In the last years, in order to replace conventional analysis, more eco-friendly and faster methodologies have been applied to evaluate legumes’ quality. The aim of this review is to encourage the consumption and production of legumes by promoting their dissemination, understanding their nutritional and functional value, and promoting the use of innovative methodologies to assess the composition of legumes.
1 May 2015 in Food Chemistry
Journal Article
Irene Gouvinhas
Jose Manuel M. M. de AlmeidaTCTeresa Carvalho
Teresa CarvalhoNelson F.L. MachadoAna Novo BarrosJournal Article
Nelson F.L. MachadoRDRaul Dominguez-Perles
Raul Dominguez-PerlesGrape and wine phenolics display a noticeable structural diversity, encompassing distinct compounds ranging from simple molecules to oligomers, as well as polymers usually designated as tannins. Since these compounds contribute critically to the organoleptic properties of wines, their analysis and quantification are of primordial importance for winery industry operators. Besides, the occurrence of these compounds has been also extensively described in winery residues, which have been pointed as a valuable source of bioactive phytochemicals presenting potential for the development of new added value products that could fit the current market demands. Therefore, the cumulative knowledge generated during the last decades has allowed the identification of the most promising compounds displaying interesting biological functions, as well as the chemical features responsible for the observed bioactivities. In this regard, the present review explores the scope of the existing knowledge, concerning the compounds found in these winery by-products, as well as the chemical features presumably responsible for the biological functions already identified. Moreover, the present work will hopefully pave the way for further actions to develop new powerful applications to these materials, thus, contributing to more sustainable valorization procedures and the development of newly obtained compounds with enhanced biological properties.
About Me
Nelson Machado (NM), is PhD in Biochemistry, Molecular Biophysics expertise, and graduated in Chemistry, both titles from the Coimbra University (Portugal), besides having also a MsC in Oenology and Viticulture, from UTAD (Vila Real, Portugal).
With 10 years of expertise in agri-food chains and the vitiviniculture sector, he was dedicated to the valorization of agri-food procuts, including grape and wine, having studied a plethora of biological matrices, such as legumes and fruits, including by-products, while developing spectroscopical based eco-friendly tools for their evaluation. He was co-supervisor of 3 theses, successfully completed, within the ‘Agricultural Production Chains – From Fork to Farm’, doctoral program, from UTAD. He was co-recipient of 6 Awards and winner of the contest 'FoodValorization', 2019.
His experience abroad includes work developed at UMA (Malaga, Spain) and ISIS-RAL (Oxford, UK), during his PhD, as well as in Italy (UNIFI, Florence), in his first post-doc experience. Presently, NM displays a diversified track record, having published 43 peer-reviewed papers in distinct areas, from molecular physical-chemistry to agrifood, summing > 1000 citations and h-index 18.
NM worked almost 5 years in a Collaborative Laboratory devoted to the winemaking sector, with the mission of bridging the gap between academia and companies, as Senior Project Officer, in a management role (team & projects), therefore, displaying relevant experience in such tasks.