The antonyms for the word "most macerated" would be fresh, whole, unprocessed, firm, unsoaked, dry, unsoftened, uncooked, unblemished, and unspoiled. These antonyms suggest the opposite of maceration, which involves soaking, softening, and breaking down of something, usually food or plant material. For instance, fresh fruits and vegetables are not macerated, but rather, they are eaten in their natural state. Similarly, unprocessed meat is not macerated, but rather, it is cooked or grilled to a desired level. In conclusion, these antonyms illustrate the opposite of maceration, which is vital to maintaining the natural texture, flavor, and nutritional value of food and plant material.