SummaryThe usage of cling wraps is emerging as an easy and cost‐effective approach to protect fresh‐cut fruits and vegetables from dust, whilst improving visual appeal on retail counters. This study focused on developing an alternate, protein‐based packaging material as a food grade cling wrap for food packaging applications. Zein‐based cling wraps were produced, and their physical and mechanical characteristics were evaluated and compared with conventionally used chitosan biopolymer films and commercial synthetic polymer films. Antioxidant potential of the prepared films was studied, and the effectiveness of the developed films as anti‐browning cling wraps was evaluated using studies conducted on fresh‐cut apple slices at ambient conditions. Anti‐browning effects were in par with polymeric counterparts; however, zein cling wraps could better prevent weight loss in apple slices. Zein‐based films can be adopted as biodegradable food grade cling wraps as an alternative to chitosan and synthetic polymeric materials.