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• Incident, average absorbed and delivered fluence values were reported. • A 108.3 mJ cm−2 average absorbed fluence resulted in a 5.8 log E. coli reduction. • Treatment had no effect on kale juice colour, chlorophyll or antioxidant content. • Kale juice absorption coefficient decreased; sedimentation and browning increased. Ultraviolet-C (UV-C) light is a non-thermal method for improving the safety and shelf-life of cold-pressed juices with minimal impact on quality and nutrition. Most previous studies have investigated fruit juices as opposed to particulate dense leafy green juices with very low UV transmittance (UVT). Pure kale juice is a common juice ingredient and represents the worst-case scenario in terms of low UVT green juices. This study validated the use of continuous benchtop UV-C treatment at 253.7 nm for 5-log reduction of non-pathogenic Escherichia coli P36 in kale juice. An average absorbed fluence of 108.3 mJ cm−2 resulted in a 5.8 log reduction of E. coli P36. At a fluence comparable to that reported for commercial juice processing (74.0 mJ cm−2), kale juice exhibited a decrease in absorption coefficient, while sedimentation, supernatant browning and pectin methylesterase activity increased with no effect on the chlorophyll content, colour, viscosity or antioxidant content. [ABSTRACT FROM AUTHOR]

This study compared the inactivation efficacy and performance of UV-LEDs emitting at 259, 268, 275, 289, and 370 nm against a low pressure mercury lamp at 253.7 nm for the foodborne pathogens, E . coli , Listeria and Salmonella . Action spectra were determined for three pathogenic and three non-pathogenic strains and compared with UV absorbance of their bacterial DNA. The lethality of UV wavelengths correlated with bacterial DNA absorbance. At an equivalent UV dose (7 mJ·cm −2 ), UV-LEDs emitting at 259 and 268 nm achieved the highest log count reductions out of the tested wavelengths. Refrigeration (4 °C) increased irradiance of the 268 nm UV-LEDs while not affecting reduction of Listeria compared to 25°C. Combining 259 and 289 nm UV-LED wavelengths at an equivalent UV dose had a synergistic effect on reduction of E . coli and Listeria , yielding a 1.2 and 0.6 log higher reduction, respectively, than the expected additive effect. Industrial relevance UV-LED treatment at 259, 268, and 275 nm can either equal or, in most cases, surpass the inactivation efficacy of traditional LPM lamps at 253.7 nm. Further, the determined action spectra can be used to identify the optimum inactivation wavelength for common foodborne pathogens and hence increase processing efficiency. In some cases, inactivation efficacy can be improved by combining UV wavelengths in order to achieve a synergistic effect. The effectiveness of UV-LED treatment at refrigeration temperatures validates their use in cold environments. Overall, UV-LEDs have strong potential within the food industry due to their advantages and possibilities for incorporation into a wide variety of treatment systems. [ABSTRACT FROM AUTHOR]