Lycopene is gaining recognition as a functional food component due to antioxidant and immunomodulatory properties that result with numerous health benefits. However, the interaction between lycopene and the food matrix, especially dietary fiber (DF), significantly impacts its bioaccessibility from food. This study investigates how different types of DF influence lycopene bioaccessibility, which is crucial for developing effective functional foods. The research utilized DF of different characteristics (inulin, oligofructose, dextrin, gummi arabicum, cellulose, pea fiber, apple fiber, and citrus fiber) to assess their lycopene binding capacity (LBC). Obtained results were further used to investigate if single fiber – LBC data can be used to predict LBC of DF mixture (by comparing experimental and calculated data). The study involved in vitro static simulation of gastrointestinal digestion to mimic gastric and intestinal conditions. The content and characteristics of DF were assessed by standard AOAC methods. Lycopene content was measured spectrophotometrically. Results showed that lycopene itself is stable under gastrointestinal conditions. However, the presence of different DF significantly altered lycopene bioaccessibility, that ranged from 50.7% to 111.3%, depending on the fiber type. The content of insoluble DF, higher oil holding capacity and shorter DF chain length corresponded with a lower lycopene bioaccessibility. Data on LBC of DF enabled relatively accurate prediction of LBC of DF mixtures. Understanding DF−lycopene interactions is crucial for formulating functional foods that maximize the health benefits of both lycopene and DFs. Further research should focus on the structural and physicochemical characteristics of DFs to optimize their combination with lycopene in food formulations, enhancing their bioavailability and health benefits.