Corn fiber protein (CFP) was extracted from corn wet-milling by-product and CFP films containing various plasticizers and cross-linking agents were prepared. Among the plasticizers and cross-linking agents used in this study, the CFP film containing 2 g fructose and 0.03 % cinnamaldehyde had the most appropriate physical property. The CFP films containing different amounts of green tea extract (GTE) were prepared and their mechanical properties were determined. Tensile strength (TS), film solubility, and opacity of the CFP films increased with the addition of GTE, whereas elongation (E) and water vapor permeability (WVP) of the CFP/GTE films decreased compared to those of the control. The antioxidant activity of the CFP/GTE film was determined in terms of DPPH radical scavenging activity. As a result, antioxidant activity of the films increased with increasing GTE concentration. Furthermore, antimicrobial activity against Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus increased with increasing GTE concentration. These results indicate that the incorporation of GTE could enhance antioxidant and antimicrobial activities of the CFP films. In addition, to prepare anti-oxidant films, distiller dried grains with solubles (DDGS) protein (DP) films containing green tea extract (GTE), oolong tea extract (OTE), and black tea extract (BTE) were prepared. Consequently, the incorporation of the tea extracts did not alter the physical properties of the films much, whereas the antioxidant activities such as ABTS and DPPH radical scavenging activities were observed. To apply the DP films containing tea extracts to food packaging, pork meat was wrapped with the films and stored at 4 °C for 10 d. During storage, the pork meat wrapped with the DP films containing GTE, OTE, and BTE had less lipid oxidation than did the control. Among the tea extracts, the DP film containing GTE had the greatest antioxidant activity. These results indicate that the DP films containing GTE can be utilized as an anti-oxidative packaging material for pork meat.