The fortification of fruits with active components (AC) by vacuum impregnation process (VI) is a current alternative in the development of functional foods (FF). This study evaluated: the process VI in cape gooseberries (Physalis peruviana L.) hemispherical shaped with emulsion containing sucrose or sucralose, calcium and vitamins (D, E and B9); and its influence on the physicochemical fruit properties. Response to VI in fraction terms and volumetric deformation, in the vacuum stage (Χ1, γ1) and at the end of the process (X, γ) and effective porosity (ee) were evaluated. The respond to the VI was affected by the impregnation liquid, to be more favorable to emulsions composed of sucralose: were Χ: 24,90±0,97%, Χ1: -10,60±0,05%, γ: 11,8±0,04%; γ1: 0,90±0,01% and ee: 2,70±0,06%; and levels of AC as a percentage of daily reference value according to Colombian law were: 16,4±3,3%, 12,1±1,2%, 104,0±2,8% and 55,9±1,3% for calcium and vitamins B9, D and E, respectively. Matrix Engineering using the technique VI and implemented in cape gooseberry affects properties like water activity, moisture, soluble solids, color and texture, and is an effective methodology to generate added value and greater competitiveness in the chain of gooseberry.