Blueberry extract (BE) is a valued source of anthocyanin for functional food industry, where it is frequently used stabilized in particles/capsules. This industry requires improved particle formation processes, such as particle coating using supercritical CO2, which is versatile, practical and easy scale-up. This study explored the beeswax coating on BE-loaded hydrolyzed collagen (HC) particles using supercritical CO2. The process began with the manual mixing of ethanolic BE and commercial available HC particles with median size of 77 µm. Then, the mixture and beeswax were contacted with supercritical CO2 (300 bar and 60 °C) in autoclave with agitation at 1250 rpm for 1 hour. Finally, the system was slowly depressurized and the coated particles were collected from inside the autoclave. A simplex-centroid design was used to optimize the coated particles properties by exploring the effect of beeswax (2-15%), BE (2-15%) and HC (83-96%) on total anthocyanin content (mg/g), color variation-∆E*, and solubility in water (%). The optimized coated particles were also evaluated regarding their morphology by scanning electron microscopy and internal physical structure by confocal laser microscopy. The coated particles were sensory perceived as purple-tinted with rough texture compared to HC particles. Models successfully explained total anthocyanin content (range of 0.07-0.59 mg/g, linear, R2=99.63% p<0.05), color variation-∆E* (range of 13.2-31.5, quadratic, R2=98.65%, p<0.05) and solubility in water (range of 30.5-82.2%, linear, R2=75.37%, p<0.05) of the coated particles. Response surface analysis allowed defining a formulation (beeswax:6.3%, BE:10.7%, HC:83%) for optimized coated particles with high total anthocyanin content (0.42 mg/g), high color variation-∆E* (29.8), and reduced solubility in water (72.9%). The optimized coated particles exhibited slight agglomeration and effective incorporation of BE into the preserved physical structure of HC particles. The results suggest that beeswax coating using supercritical CO2 has potential as alternative process for designing innovative BE-loaded particles for food products.