Electrospinning was used to develop zein fibers containing phycocyanin and aqueous-ethanolic extract of Spirulina (AEES) for elucidating the potent packaging properties of phycocyanin and AEES on walnut samples. Morphological results revealed that using the fibers at 0.3 g/mL concentration resulted in optimal outcomes under the conditions of 15 kV, 0.5 mL/h, and 10 cm. These findings showed that phycocyanin-loaded and AEESloaded zein fibers were similar in morphology and diameter. The encapsulation efficiencies of phycocyaninloaded and AEES-loaded zein fibers were 90.60% and 90.68%, respectively. Moreover, phycocyanin-loaded and AEES-loaded zein fibers were more active against Staphylococcus aureus than Escherichia coli. By measuring the total phenol content, flavonoid content, and antioxidant activity, the walnut samples were suitably packaged by both phycocyanin-loaded and AEES-loaded zein fibers. The packaging materials decreased peroxide and thiobarbituric acid values in the walnut samples. The results propose the suitability of zein fibers with phycocyanin and AEES for applications on perishable food products as promising antioxidant food packaging materials.