This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as doi: 10.1111/IJFS.14401 This article is protected by copyright. All rights reserved DR. C. ANANDHARAMAKRISHNAN (Orcid ID : 0000-0002-9599-5594) Article type : Original Manuscript Zein based anti-browning cling wraps for fresh cut apple slices S.K.V. BHARATHI, Leena M. MARIA, J.A. MOSES, C. ANANDHARAMAKRISHNAN * Computational Modeling and Nanoscale Processing Unit Indian Institute of Food Processing Technology, Pudukkottai Road, Thanjavur, India anandharamakrishnan@iifpt.edu.in Running Title: Zein based anti-browning cling wraps Abstract The 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. Anti-oxidant 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. Accepted Article Keywords: Cling wrap; zein; biodegradable; anti-browning; fresh cut fruits.