Curcumin (phenolic compound, present in curcuma rhizomes) has antioxidant property. This active compound is unstable to light and the addition in polymer matrix (PM) may favor its stability. The objective of this work was to evaluate the stability of curcumin in different PM according to storage time. Curcuma-ethanol-extract (CEE) was produced using Curcuma longa L. rhizomes. PM of chitosan (PM-Chi), gelatin (PM-Gel), and chitosan:gelatin (PM-ChiGel, 50%Chi:50%Gel) were produced by casting technique with 2g macromolecule(Chi+Gel)/100g filmogenic solution, and 200g CEE/100g macromolecule(Chi+Gel). PM were stored for 31 days (167lux, 25oC, relative humidity=58%) and characterized regarding to curcumin content (CC), antioxidant capacity (AC) (DPPH• radical), polyphenols content (PC), and color parameters. It was found that CC significantly reduced for PM-Chi (10.0±0.1 for 8.7±0.2mg curcumin/g dry film) and PM-ChiGel (11.0±0.3 for 9.7±0.3mg curcumin/g dry film) after 31 days, for PM-Gel wasn’t observed significant reduction. Similarly, AC significantly reduced for PM-Chi and PM-ChiGel after 31 days, and for PM-Gel wasn’t observed significant reduction. PC significantly reduced for PM-Chi (11.1±0.3 for 9.6±0.2 mg galic acid/g dry film), however for PM-Gel and PM-ChiGel no significant differences were observed. These results may be attributed to the matrices exposure to light. On the other hand, curcumin maintained stable in PM-Gel, possibly due to UV barrier property for protein matrices associated with the presence of aromatic amino acids. Regarding to color parameters (L*, a*, and b*), generally, no differences were found for formulations during storage time. It can be concluded that the more stable curcumin activity was observed in PM-Gel.