Intensification of activity of xylanase enzyme using ultrasound and its application for brown rice polishing

White rice, predominantly consumed worldwide, lacks essential components like vitamins, antioxidants, and fibre. In contrast, brown rice, a healthier alternative, is less popular due to its unappealing taste but offers significant nutrition. The current study aims to improve brown rice's palatability through enzymatic polishing intensified using ultrasound-assisted treatment. Xylanase enzyme was used for enzymatic polishing of locally sourced brown rice. Optimum ultrasound conditions for xylanase activity enhancement on rice bran were determined as 60 W power, 20 % duty cycle and 10 min treatment. It was elucidated that the xylanase activity significantly increased by 88 % with ultrasound treatment. Fluorescence spectroscopy revealed 47 % decreased intensity, indicating favourable structural changes after sonication. The effect of sonicated and native xylanase, combined with ultrasound, on the brown rice was examined and it was demonstrated that sonicated enzyme yields superior hydrolysis of the brown rice bran layer. Ultrasound alone had minimal impact on brown rice texture, but combined with enzyme treatment, it caused visible morphological and textural changes in cooked rice. The study demonstrates the potential of ultrasound-assisted xylanase treatment as an effective strategy to enhance brown rice's edible quality.