Despite the promising beneficial properties of turmeric, its applications are mainly limited to its low bioavailability and water solubility. Thus, nanotechnology appears as a fundamental key in solving these problems. The present study aimed to analyze the stability of poly(lactic-co-glycolic acid) (PLGA) nanoparticles containing turmeric in relation to storage and processing. The extracts were obtained by percolation of turmeric in 70% ethanol, for 6 h at 80 °C, then rotaevaporated and lyophilized. PLGA nanoparticles (PLGA-NPs) were prepared by the emulsification/solvent evaporation technique using the turmeric extract. The physicochemical stability was measured by analyzing the percentage of curcumin retention after experiments under different storage and processing conditions: heating – 63°C and 97°C, pH, salt and sugar concentration for 24h, 7d and 14d. The results showed that at 63 °C for 30 min NPs-PLGA-turmeric retained more curcumin (91.38%) than free extract (75.11%), and the same occurred in the treatment at 97 °C for 10 min, where nanoparticles retained a higher percentage of curcumin (86.27%) in comparison to the free extract (62.56%). The results showed that at pH 7 both nanoparticles and free extract had a higher percentage of curcumin retention at all times (82 to 91%). However, in acidic pH (3 and 5) the retention of curcumin in NPs-PLGA-turmeric was higher (74 to 87%) compared to free extract (11 to 38%) at all times. At different NaCl concentrations (0.1, 0.5 and 1.0 mol L-1) and sucrose concentrations (1.5, 7.5, 10 and 15%), NPs-PLGA-turmeric showed higher percentage of curcumin retention at all times and concentrations compared to the free extract, although this difference was less pronounced for sucrose than NaCl. The study concludes that PLGA nanoparticles are stable under tested conditions and potential carriers of turmeric extract in foods.