The aim of this study was to examine the possibility of application of citrus fibers as a carrier of phenolic components and the characterization of the obtained complexes. Citrus fiber/chokeberry phenol complexes were prepared by complexation (15 minutes, room temperature) of citrus fiber and chokeberry juice. The citrus fiber content varied (1, 2, 3, and 4%) while the amount of chokeberry juice was constant. The content of adsorbed phenols, proanthocyanidins and anthocyanins was determined on the prepared complexes, where it was found that the amount of total phenols, proanthocyanidins and monomeric anthocyanins on citrus fiber/chokeberry complexes decreased by increasing the amount of fiber. Also, the color parameters (L*, a*, b*, °h, C*) and antioxidant activity (DPPH, ABTS, FRAP and CUPRAC methods) of the obtained complexes were determined. The measured color parameters (L*, a*, b*) were expressed as the total color change (ΔE). The largest change in color and values of antioxidant activity were found in the complex with the lowest amount of citrus fiber (1%). Structural changes in citrus fibers caused by adsorption of phenolic components were determined by recording the IR spectra where the obtained results confirmed the binding of phenolic components of chokeberry on citrus fibers.